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Whip the egg whites and the sugar using the beater and also fold into the mixture. Fill a bowl
or four dessert glasses with the mousse, cover and cool in the refrigerator for min. 6 hours and
serve immediately afterwards.
TIP:
Fill dessert glasses with mousse using a piping bag. The taste of the chocolate mousse may
be easily varied without changing its fine texture by adding rum, cognac or kirsch.
Beaten Egg White
Fill the egg white into a high and narrow jug (small quantities – small jug, large quantities –
large jug) and hold the beater into the jug. Switch on and add 1 tbs. of hot water (even for large
quantities), then move the beater very slowly up and down in an inclined angle. Repeat this
procedure to beat air into the egg white until it is stiff. Rinse jug before use with cold and clear
water to remove any detergent residues, which would affect the stiffening.
Café Frappé
⅛ l cold water
1-2 tbsp. soluble coffee
1-2 tbsp. sugar
optional:
condensed milk, cream, whiskey or rum
Fill the cold water (add eventually 1-2 ice cubes) with the soluble coffee into a jug. Put the hand
blender with the beater on the bottom and let it work for some seconds in this position. Then
move the beater very slowly up and down in an inclined angle, as described above. Repeat this
procedure, until the mass becomes creamy. Then add sugar. Switch off the machine and add the
remaining ingredients.
