Chocolate Kefir Mousse
with Pears, Walnuts and Honey
INGREDIENTS
For the mousse:
100 g dark chocolate
150 g plain kefir from Latteria Vipiteno
20 g unsweetened cocoa powder
40 g icing sugar
130 ml fresh cream
For the topping:
3 Coscia pears
juice of 1/4 lemon
15 g brown sugar
30 g walnut halves
50 g plain kefir from Latteria Vipiteno
wildflower honey
minTime
PREPARATION
Step 1: Melt the chocolate
Chop the dark chocolate finely with a knife.
Melt it in a small saucepan over very low heat.
Step 2: Prepare the mousse base
Pour the kefir into a bowl.
Add the sifted cocoa powder and icing sugar.
Whisk well until smooth.
Let the melted chocolate cool slightly, then add it to the mixture and stir well.
Step 3: Fold in the cream
Whip the cream until stiff.
Gently fold it into the chocolate and kefir mixture using a silicone spatula.
Use slow movements from the bottom upwards to keep the mixture light and airy.
Step 4: Chill the mousse
Divide the mousse into small glasses or individual dessert cups.
Leave in the refrigerator for a few hours.
Step 5: Prepare the topping
Peel the pears.
Cut them into 4 wedges, remove the cores and dice them.
Place them in a small saucepan.
Add the lemon juice and brown sugar.
Cook over medium heat for about 5 minutes, until the pears are soft and the juices are lightly caramelised.
Leave to cool.
Step 6: Serve
Once the mousse has set, decorate each dessert cup with a spoonful of caramelised pears, chopped walnuts, a drizzle of honey and a few drops of kefir.
Serve chilled.
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