11 egg-shaped hollow chocolate bodies (can be made using a mold or bought from a store)
1 cup whipping cream *in total
1 tsp gelatin
110g white chocolate
2 egg yolks
2 tbsp grams of sugar
1 g tonka bean, ground
2 oz Amarula Cream Liqueur
Method
Lace the chocolate shells in the fridge for 15 minutes. As soon as the eggs are cold enough, cut off the top with a heated knife so that the mousse can be poured in well.
In a mixing bowl, whip *3/4 cup of whipping cream until creamy but not completely stiff, and refrigerate until ready to use.
Next prepare the gelatin, chocolate, and egg yolk/sugar mixture. Soak the gelatin in cold water. Chop the chocolate and place in a metal bowl. In another bowl, whisk together the egg yolk and sugar.
Bring *1/4 cup of whipping cream and tonka bean to the boil in a saucepan. As soon as the cream has boiled, stir some of it into the beaten egg. Pour the mixture back into the saucepan and heat, stirring constantly, until the cream thickens.
Pour the liquid through a sieve over the chocolate, leave to stand briefly and then stir into a homogeneous mass. If there are still a few lumps left, heat the mass again over the water bath until everything has dissolved.
Add the gelatine to the warm mixture and stir.
Finally, add 2 oz of Amarula and stir. As soon as the cream has cooled a little, fold in the creamy whipped cream.
Lastly, pour the mousse into the chocolate shells and refrigerate for at least four hours. Enjoy!
