Mous Chocolate Yogurt by Executive Chef Tassos Toli from restaurant chain Palmie bistro
Preparation Time: 40 min
Ingredients for 4-6 people:
100 gr. dark chocolate 55% cocoa
100 gr. Strained Yogurt
200 gr. Cream cheese
90 g brown sugar
6 sheets gelatin
2 tsp. tablespoons Grand Marnier
4 egg yolks.
Execution
In a stainless bowl melt the chocolate (broken into small pieces) by placing it over a pot of simmering hot water.
Withdraw the bowl and let it cool slightly.
Put in the mixer the yogurt,cream cheese, sugar, Grand Marnier orange, stir for 1 minute and pour the mixture into a bowl.
In a bowl with cold water soak the gelatine sheets and reheat briefly in a small saucepan without boil.
Beat the egg whites to firm meringue and pour in the chocolate mixture, gradually, stirring with a spatula and pastry in the same direction.
Fill the mixture in the ramekins and leave in the refrigerator for 3-4 hours. Remove from the mold by touching the mold in warm water, and serve with chocolate leaves and fresh fruits, and optionally garnish with whipped cream
