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Mousse au Chocolat de Modica PGI et Bergamote Confite
The ancient Sicilian chocolate meets the gold of Reggio Calabria
The Modica PGI chocolate is one of the oldest and most popular chocolates in the world: freshly made, without added fats, with a unique grainy texture. Transformed into mousse and combined with confited bergamote, it becomes an extraordinarily elegant dessert.
Ingredients
200 g of Modica PGI chocolate
4 œufs (jaunes et blancs separés)
200 ml of crème fraîche
2 c. à soupe de sucre glace
Zeste confit de bergamote à volonté
A pince de sel
Cocoa amer pour décorer
Preparation
Make chocolate melt in bain-marie. Laisser tiédir.
Place the crème en chantilly soup. Reserve your refrigerator.
Monter les blancs en neige fermec le sel.
Battre les jaunes avec le sucre glace jusqu'à obtain a mélange clear and mousseux.
Incorporate the chocolate fondu aux jaunes.
Ajouter la crème avec des mouvements enveloppants.
Incorporer les blancs en trois fois délicatement.
Put in the cups and refrigerate for 3 hours.
Décorer with confit of bergamote and cocoa amer.
Recommendations
The chocolate from Modica is very different from ordinary chocolate. Prepare the mousse for a better result.
