Chocolate Mousse Duet with Redlove Apple Sorbet

Chef Claus Aigner of the 4-star Superior Hotel Paradiso at the EurothermenResort Bad Schallerbach has created his own 4-course Vitalwelt Christmas menu.


Chocolate Mousse Duet:

  • 150g egg yolk
  • 80g granulated sugar
  • 10g gelatine leaf

Dark mousse

  • 370g whipped cream
  • 130g dark chocolate coating

Light mousse

  • 370g whipped cream
  • 130g white chocolate coating

Absolute Glaze:

  • 150 g sugar
  • 50 ml water
  • 50 g cocoa
  • 100 ml whipped cream 36
  • 2 leaves gelatine

Redlove apple sorbet:

  • 500g peeled Redlove apples
  • 100g sugar
  • 50g whipped cream
  • Juice of 1 lemon
  • Vanilla



Soak the gelatine and melt both couvertures separately over steam. Whisk the egg yolks with the granulated sugar, stir in the gelatine. Divide the mixture between 2 bowls. Stir in the dark chocolate coating in one bowl and the white chocolate coating in the second bowl.

Then whip the whipped cream until semi-stiff and fold into the mousse.

Fill the silicone moulds first with 1/2 of the dark mousse and then with the white mousse, fill to 2/2 and freeze. Now cover with a ½ butter biscuit as a base and freeze overnight.

Press the frozen domes out of the mould and pour the lukewarm icing generously over them.

Let the domes thaw slowly in the refrigerator and serve slightly chilled.


Bring all the ingredients except the gelatine to the boil for 2 minutes, then dissolve the soaked gelatine in it. Now let the glaze cool down and use it lukewarm.




Mix all ingredients very finely and pass through a sieve. Then freeze in the ice cream maker.