Have a break – have a KitKat. I prefer to eat the KitKat with a glass of milk. Otherwise it's just somehow too dry for me. I thought to myself that things can't go on like this. I wanted to turn the KitKat into a fluffy chocolate foam. A juicy dessert with a crunch. The result: Mousse au Chocolat with a Crunch – A KitKat Crunch.
TM5 – Serves 6
Ingredients for the puree
- 4 eggs
- 100g sugar
- 200g dark chocolate
- 100ml cream, at least 30% fat
- 1 pinch of salt
- 4 KitKat, chopped
Ingredients for the topping
- 2 KitKat
- Raspberries
Mix It
- Add sugar to mixing bowl and process into powdered sugar → 10 sec. | Level 10
- Place powdered sugar in a separate bowl
- Break the chocolate into pieces, put it in the mixing bowl and chop → 15 sec. | Level 8
- Add the powdered sugar and cream to the mixing bowl and let the mixture melt → 4 minutes | 50 degrees | Level 2
- Separate the eggs , put the egg yolks in the mixing bowl (reserve the egg whites) and mix the mixture → 15 seconds | Level 4
- Add the chopped KitKat and mix → 2 min. | Level 2
- Pour the mixture into a bowl and wash the mixing bowl thoroughly and dry it
- Beat egg whites with salt until stiff → butterfly attachment | 5 mins | level 3
- Carefully fold the beaten egg mixture into the chocolate mixture and stir in
- Chill in the refrigerator for at least 3 hours
Pimp It
Serve with chopped KitKat and raspberries.
