Dornfelder & Portugieser - mild, Qualitätswein

Ingredients

• 200 gdark chocolate (70% cocoa)
• 3 pieceseggs (size M)
• 250 mlheavy cream
• 40 gsugar
• 1 pinchsalt
• 250 gmixed wild berries (fresh or frozen)
• 30 gpowdered sugar
• 1 tbsplemon juice

Preparation

1. 1Coarsely chop the dark chocolate and melt it carefully in a bowl over a warm water bath, then set aside.
2. 2Separate the eggs. Beat the egg whites with a pinch of salt until stiff, gradually adding the sugar until the mixture is firm and glossy.
3. 3Whip the heavy cream in a separate bowl until stiff.
4. 4Stir the egg yolks into the lukewarm chocolate until a smooth mixture is formed.
5. 5Gently fold in the whipped cream and then the egg whites into the chocolate cream, ensuring you maintain the light and airy texture.
6. 6Divide the mousse into serving glasses and refrigerate for at least 3 to 4 hours.
7. 7Heat the wild berries with the powdered sugar and lemon juice in a small saucepan and let simmer for about 5 minutes.
8. 8Finely purée the fruit mixture, press it through a sieve, and drizzle the coulis over the set mousse before serving.