Ingredients
- 6 eggs, separate egg white from yolks
- 100g peaches, sliced
- 250g cooking chocolate
- 300ml chilled whipped cream
- 150ml Kara UHT Coconut Cream
Chocolate Mousse with Peaches
Method
- Put some water in a large pan and bring to the boil.
- Put egg yolk and Kara UHT Coconut Cream in a metal bowl and place it over the pan with hot water; whip batter till firm.
Note: The metal bowl should be smaller than the pan. - Beat egg whites for 2 minutes and store in refrigerator for 10 minutes.
- Place the chocolate in a pan and put the pan in a larger pan with hot water. Melt chocolate and fold in batter, egg whites and whipped cream; mix well.
- Arrange sliced peaches in a champagne glass; pour chocolate mixture one layer at a time and let it settle before repeating the process.
- Set in refrigerator for 45 minutes.
Serving portion: 4 persons
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