Chocolate Mousse With Walnut Candies

  • Difficulty: Medium
  • 45 minutes
  • 5 servings

The actual cooking of this delicious mousse dessert should take up to 45 minutes. Your patience will be put to the test by the 4-hour refrigeration time, though. But when the chocolate and whipped cream-filled glasses topped with coconut flake-coated walnut candies will stand before your guests, just waiting to be emptied, you’ll have a sense of achievement.

Ingredients Needed for Chocolate Mousse With Walnut Candies

7 ounces of dark chocolate
¼ cup warm water
4 egg whites
¼ cup sugar
1 cup heavy whipping cream
⅔ cup walnuts
2 ounces of ginger cookies
3 tablespoons of peanut butter
2 tablespoons of coconut flakes for coating

How to Cook Chocolate Mousse With Walnut Candies

  1. Fill a medium cooking pot halfway with water and heat it. Place a heat-proof bowl on top and add the chocolate. Cook and continuously stir until melted.
  2. Remove the bowl from heat and add to it the warm water. Mix until even and set aside.
  3. Add the egg whites to a bowl. Whisk until it starts getting firm using a hand mixer. Add the sugar and continue to whisk until stiff and white. Set aside.
  4. Add the whipping cream to a bowl. Whip it using the hand mixer.
  5. Add the whipped cream and whisked egg white to the melted chocolate bowl. Mix until even using a spatula.
  6. Transfer this mixture to a piping bag. Transfer it to 5 glasses, then refrigerate for 4 hours.
  7. Add the walnuts to the blender and crush them. Transfer them to a bowl.
  8. Add the cookies to the blender and crush them. Transfer them to the walnut bowl. Add the peanut butter and mix until even.
  9. Start forming little balls from this mixture. We’ve got 25 of them.
  10. Coat the balls with coconut flakes, place them on a tray, then refrigerate for 30 minutes Serve them over the chocolate mousse.

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