Chocolate mousse with nut / lemon crokant

Ingredients for Chocolate mousse with nut / lemon crokant

Instructions for Chocolate mousse with nut / lemon crokant

To prepare the Chocolate mousse with nut / lemon crokant recipe, please follow these instructions:

Nut / ciron-crokant: Sugar is melted into golden caramel
Nuts and lemon peel come in and shake with the caramel for a few seconds
Immediately pour the noodle on a steered baking pan
(Let the mass completely cool)
When the mass is cooled, chop it with a saw blade and spread it into the bottom of the glass

Chokomoussen:
The chocolate is finely chopped and melted gently over the water bath
Eggs and sugar are whipped to the thicker
The egg whites and a spoonful of sugar are whipped airy and cool
Bring the "egg yolk snap" to the hot chocolate and whip it together
Add lemon juice and whip it all together well
Bring 1/3 of the whipped egg whites into the chocolate pan and whip it
When it is whipped together, the chocolate cheese came over to the last 2/3 of egg whites and turn it together
The mousses are now also distributed in the glasses
Put the glasses on the fridge until serving.

tips:
All kinds of nuts can be used, it's just after taste and pleasure (it's the same with the lemon, one can easily use other citrus fruits instead). Served if required. With fresh berries