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Whip the egg whites and the sugar using the beater and also fold into the mixture. Fill a bowl or
four dessert glasses with the mousse, cover and cool in the refrigerator for min. 6 hours and serve
immediately afterwards.
TIP: Fill dessert glasses with mousse using a piping bag. The taste of the chocolate mousse may be
easily varied without changing its fine texture by adding rum, cognac or kirsch.
Beaten Egg White
Fill the egg white into a high and narrow jug (small quantities – small jug, large quantities – large jug)
and hold the beater into the jug. Switch on and add 1 tbs. of hot water (even for large quantities),
then move the beater very slowly up and down in an inclined angle. Repeat this procedure to beat
air into the egg white, until it is stiff. Rinse jug before use with cold and clear water to remove any
detergent residues, which would affect the stiffening.
Café Frappé
ƒ 1/8 l cold water
ƒ 1-2 tbs. soluble coffee
ƒ 1-2 tbs. sugar
Fill the cold water (add eventually 1-2 ice cubes) with the soluble coffee into a jug. Put the hand-
blender with the beater on the bottom and let it work for some seconds in this position. Then
move the beater very slowly up and down in an inclined angle, as described above. Repeat this
procedure, until the mass becomes creamy. Then add sugar. Switch off the machine and add the
remaining ingredients.
ƒ optional:
ƒ condensed milk, cream, whiskey or rum
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