Duo of chocolate mousse

(For 4 servings)

Mousse (per type):

• 60 g fair trade Flemish chocolate (varieties as desired)
• 125 ml organic fresh whipped cream unsweetened
• 1 pc (33 g) (pasteurized) egg whites
• 0.5 tbsp organic honey

Salty-E caramel:

• 50 g cane sugar
• 50 g of Zilt-E purified
• Eastern Scheldt water
• 25 ml La Trappe Trappist double
• 25 ml organic fresh whipped cream unsweetened
• 1/2 slice of lime
• scallop shells or mini jam jars
• baking paper, rings or round templates
• piping bag
• Seasonal fruit of your choice
• Edible flowers of the season of your choice
• Limon Cress
• Zilt-E Zeeland bolus
• Zeeland butterscotch
• Brabant cinnamon stick

Mousse:

• Melt the two types of chocolate separately “au bain marie” or in the microwave.
• Set the melted chocolates aside for a while to cool down.
• Place the egg whites (2x for both types) in a degreased basin and beat this with the honey until the mixture is so stiff that you can hold the bowl upside down above your head without the egg white falling out.
• Now beat the whipped cream (for both types, 2x) in a bowl to yogurt thickness / hanging.
• Divide both the whipped cream and the egg white in half because of with two types of chocolate mousse.
• For both types, proceed as follows per half of the whipped cream and egg white.
• Now fold one third of the whipped cream into the chocolate. Then fold in the egg white well and then the rest of the whipped cream. Make sure that the ingredients are well mixed together (spatula as short as possible but as long as necessary).
• Repeat the previous steps for the other type of chocolate: fold the whipped cream into the chocolate, egg whites and whipped cream.
• Now put both mousses in decorating bags and pipe in the rings in two layers or in the jam jars layers as desired.
• Freeze the rings for easy handling in the scallop shells or place the jars of mousse in the refrigerator and let it stiffen.

Caramel:

• Put the cane sugar in a large pan and put on the fire.
• In a second pan, heat the whipped cream with the purified Oosterschelde water and the La Trappe and bring it to a boil.
• Let the sugar caramelize and stir a little every now and then with a steel spoon.
• If the sugar starts to caramelize you have to pay attention because it will go hard, if you let it get too far the caramel will become bitter, so make sure it caramelizes nicely and then turn off the heat.
• Let stand for a while and then add very carefully due to explosive boil the hot cream / Oosterschelde water / La Trappe to the sugar at once and stir well with a spoon or whisk. Just cook well until it is an even mass and ready. You can eat the sauce hot or cold with the mousse.
• If you want to serve the sauce on top of the mousse in the jars, it should not be warm. Let the sauce cool first and then spoon or spray a layer of the sauce on the refrigerator-hardened chocolate mousse.
• Think about which fruit is readily available at the moment and goes with chocolate and caramel and garnish with this. The same goes for edible flowers and for a sour Limon Cress and some Zilt-E Zeeland bolus.
• Finally, sprinkle some chrushed Zeeland butterscotch and cinnamon stick over it, put lids on (if jars) and it is a party to serve.

Drink suggestion: Selected by Zilt-E Pure coffee and possibly a La Trappe to enjoy afterwards.

Recipe: Hans Everse