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- Ingredients
- Recipe
- Chocolate 70%180 g
- Coconut oil60 ml
- Xylitol100 g
- Egg6 unit(s)
- Isomalt30 g
- Pistachio30 g
- Melt the chocolate with the coconut oil and set aside.
- Beat the egg whites in a mixer and set aside.
- In the same mixer, beat the yolks with xylitol until you reach a very creamy and clear cream. Add melted chocolate, beating until smooth. Add the whites and mix carefully with a spatula. Cover with plastic film and take to the fridge for at least 2 hours.
- Bring the isomalt to low heat and when it becomes transparent add the pistachios. Take to a smooth surface and let it cool to break into pieces.
- Cover the mousse with the praline.
- DeliRec in partnership with chef Ronaldo Canha
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