Mousse Au Shit Chocolate
Photo by Andreas Thumm
Recommended amount of hash: 1g; serves 4-6, approximately 0.2-0.3g per portion
pinch of salt
small cup of espresso or strong coffee
shot of amaretto or cognac
cream, beaten stiff
grated chocolate or powdered sugar
Chop up the chocolate and melt it in a double boiler.
Melt the butter. Warm up the hash and dissolve it in the butter (on a low heat), then let it cool. Beat the egg yolks with the vanilla sugar until they are foamy and the sugar has dissolved.
Beat the egg-whites with the sugar and a pinch of salt until they are very stiff. Beat the cream stiff as well.
Stir the espresso and liqueur into the dissolved chocolate until it's nice and shiny. After that, stir in the egg yolk mixture (it should be lukewarm). Then fold in a small amount of the stiff egg-whites, followed by the rest. In the same way, fold in the stiff cream.
Portion the mousse into glasses or put it all in a bowl. Let it cool in the refrigerator for at least 4 hours. Before serving, garnish with whipped cream and chocolate shavings. Alternately, you can lay a hemp leaf on top and sprinkle on powdered sugar. Then carefully remove the hemp leaf.