Melt the chocolate and set aside.
Separate the eggs.
Whip the egg yolks, sugar and coffee from Braun’s ID Breakfast Collection Coffee maker until foamy with the whisk of Braun’s MultiMix 5 Hand mixer for at least 5 minutes.
Separately whip the egg whites and whipped cream to stiff peaks. Set aside approximately 4 tbsp. of whipped cream.
Mix the melted chocolate into the egg yolk cream.
Then, carefully fold in the whipped egg white and cream.
Spoon the mousse into small serving moulds and place in the fridge for at least 3 to 4 hours.
Decorate with the whipped cream and hazelnuts for serving.
Melt the chocolate and set aside.
Separate the eggs.
Whip the egg yolks, sugar and coffee from Braun’s ID Breakfast Collection Coffee maker until foamy with the whisk of Braun’s MultiMix 5 Hand mixer for at least 5 minutes.
Separately whip the egg whites and whipped cream to stiff peaks. Set aside approximately 4 tbsp. of whipped cream.
Mix the melted chocolate into the egg yolk cream.
Then, carefully fold in the whipped egg white and cream.
Spoon the mousse into small serving moulds and place in the fridge for at least 3 to 4 hours.
Decorate with the whipped cream and hazelnuts for serving.
