Crown of mousse and nuts – 55000 Recipes. Passion for food


Dried fruit mousse and crown

The king of desserts, chocolate, can be served in a thousand ways, although the mousse for its lightness in the mouth is one of the favorites, if we add a few nuts, the combination will be perfect.


  • 3 egg yolks
  • 6 proteins (200 g)
  • 20 g chopped walnuts
  • 20 g of almonds
  • 20 g hazelnuts
  • 20 g of dried apricots
  • 20 g raisins
  • 80g sugar
  • 30 g of water
  • For the mousse
  • 330 g 60% dark chocolate
  • 150 g heavy cream
  • 50g sugar


  1. Cut the chocolate and melt it in the microwave at 500W, stirring occasionally.
  2. Heat the heavy cream in a saucepan and bring to a boil.
  3. Pour a third over the melted chocolate and mix in concentric circles with a rubber spatula to make the mixture shiny.
  4. Add another third of cream when the first is well mixed with the chocolate and repeat the operation with the last third. The cream should be smooth and shiny.
  5. Turn on the yolks, mix well.
  6. Mount the egg whites until stiff with a pinch of salt. Add them to the chocolate little by little with enveloping movements so that the mixture is ventilated and homogeneous.
  7. Book twelve hours in the refrigerator.
  8. In a thick-bottomed saucepan, cook the water with the sugar until you get caramel. Add the nuts and mix well.
  9. Serve the mousse with the caramelized nuts.


Now is your time.
David from 55000 Recipes