Grape Chocolate Mousse

Melt the white chocolate in a saucepan in a water bath (not above 38 degrees ).

Separate the eggs and beat them separately. Whip the cream until stiff.

Remove the seeds from the white grapes, crush them and pass them through a fine sieve.

Mix the melted chocolate well with the beaten egg yolks in a generously sized baking bowl. Don’t panic. The result is always a very viscous porridge!

Later, fold in the grape puree. Fold in a small portion of the stiffly beaten egg whites heartily as well, preferably with a mixer. Under no circumstances try to incorporate the entire amount of egg whites at once! Gradually mix the remaining snow very carefully with the quantity, using twisting motions with the whisk. Just as carefully fold in the stiffly whipped cream.

Place the finished mousse in the refrigerator to set for about 3 to 4 hours.

To serve: cut out gnocchi with a hot tablespoon and place on a plate. Serve with – for example – a caramel sauce.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.

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