Hot chocolate mousse and liquorice meringue

Something different: this chocolate mousse is served hot, turning it into a comforting and extremely indulgent dessert. The meringue flavoured with liquorice adds a spicy note, complementing the warm and spicy flavour notes that can be found naturally in the chocolate.
Recipe for 20 people

Warm chocolate mousse

Ingredients: Warm chocolate mousse

Preparation: Warm chocolate mousse

Boil the cream and pour it onto the chocolate.
Blend the egg whites in. Pour into a siphon bottle and place 2 pressure cartridges in. Keep the siphon warm in the bain-marie.

Liquorice meringue

Ingredients: Liquorice meringue

  • 3 g
    methyl cellulose
  • 30 g
    liquorice paste
  • 20 g
  • 220 g
  • 15 g

Preparation: Liquorice meringue

Add together and mix well. Allow to stand one night in the refrigerator at 3°C to hydrate. The next day whip the content up with a mixer with a planetary blade and spread out (1 cm thick). Dry for a few hours at 40°C in the oven and keep in a closed box with silica gel.

Finishing and presentation

Serve in a deep plate and use a dried astralagus root as a spoon.