If you love mousse au chocolat, you will not be able to get enough of the variant with egg liqueur. And since it also fits so wonderfully with Easter, you can also prepare mousse au egg liqueur as an Easter dessert as an opportunity. How is it done?
It's really easier than you might think. Because they only need a few ingredients and don't even have to cook or even bake for it. There is the possibility to prepare the cream with real liqueur, but also only with egg liqueur taste. White chocolate often likes to serve as an additional ingredient.
Fast and simple recipe with gelatin
Whether self -made or purchased liqueur does not matter. However, it will give the dessert cream exactly the right aroma. You need:
- 200 ml egg liqueur
- 200 g crème fraîche
- 200 g of whipped cream
- 6 sheets of white gelatin
- 40 g powdered sugar
- 1 lemon
How to prepare the mousse of egg liqueur:
- Press the lemon and catch the juice. Grate the clean bowl as well.
- Put gelatin and some cold water in a bowl. Set them aside so that the gelatin can soften.
- In the meantime, mix the crème fraîche, the liqueur, juice and abrasion of the lemon and the powdered sugar with a hand mixer with a mixer.
- The gelatin should now be soft. Take it in hand and press out the water, whereupon you put it in a small pot.
- Heat the gelatin, but on low heat, because it shouldn't be too hot. You should also stir in continuously until it has liquefied.
- Give two tablespoons of cream to the gelatin. Stir.
- Now give the part with the gelatin back to the cream and mix everything well. Let the cream gel.
- Meanwhile, they beat the cream stiff.
- As soon as the cream has become a little firmer, gradually raise the cream.
- Leave the mousse of egg liqueur in the fridge for a while.
How to prepare egg liqueur yourself,Find out here.
Only 3 ingredients: recipe with white chocolate
If you are looking for recipes with egg liqueur and white chocolate, you might like this. It is also made very quickly and uncomplicated, but due to the alcohol, an equally suitable dessert with egg liqueur. We then offer you a recipe for mousse au egg liqueur without alcohol.
- 200 g white chocolate
- 100 ml egg liqueur
- 400 ml of whipped cream
The white chocolate serves as a replacement for the gelatin:
- Shoot the chocolate and heat it up in a water bath together with the egg liqueur.
- While the chocolate cools down a bit, beat the cream stiff with a hand mixer.
- Stir the chocolate with the liqueur under the cream.
- Distribute the mousse on the egg liqueur on the desserts.
- Put the shells cold so that you become firmer.
Do you fancy an egg liqueur cheesecake?Have a look here.
Alcohol -free mousse au egg liqueur with vanilla
If the Easter dessert with egg liqueur is also to be edible for children, you can also simply use non -alcoholic instead of alcoholic egg liqueur. How about this recipe:
- 250 ml of whipped cream
- 150mlalcohol -freeEgg liqueur
- 3BlattGelatine
- 2HEZucker
- 1TLVanilla extract
You get delicious desserts with egg liqueur by preparing the following recipe:
- Put the gelatin in cold water and put it aside to soak.
- With a hand mixer, whip the cream stiff in a bowl. This works particularly quickly in a metal or porcelain bowl and in about 2 minutes.
- Heat the liqueur together with the sugar in a saucepan over low heat. Give the vanilla. The liquid must never bring to the boil.
- Express the softened gelatin and put it in the pot. Stir until it has dissolved.
- Now stir the liquid from the pot under the stiff cream.
- Spread the mousse of egg liqueur over four glasses and put them cold at least 4 hours before serving.
Or how about oneRecipe for egg liqueur chocolates?
