Chocolate hazelnut mousse
Whether served as dessert after a great meal or enjoyed as a sweet treat in between — here’s a...
Chocolate pancakes with woodruff strawberries
This is our idea of the perfect spring Sunday breakfast. Of course, these pancakes also work well as a dessert.
For the chocolate filling
| Ingredients (4 servings) | ||
|---|---|---|
| 150 | ml | Whipped cream |
| 150 | g | Chocolate, dark (at least 60 % cocoa content) |
| 1 | tablespoon(s) | Butter |
For the woodruff and strawberry salad
| Ingredients (4 servings) | ||
|---|---|---|
| 400 | g | Strawberries |
| 2 | tablespoon(s) | Granulated sugar |
| 1 | tablespoon(s) | Lemon juice |
| 2-3 | stalk(s) | Stalks of fresh woodruff (slightly wilted) |
| 1 | handful | Mint leaves (optional) |
For the poofs
| Ingredients (4 servings) | ||
|---|---|---|
| 8 | slice(s) | Striezel or white bread |
| 2 | Eggs | |
| 200 | ml | Milk |
| 1 | tablespoon(s) | Granulated sugar |
| 1 | pinch | Salt |
| 1 | sachet(s) | Vanilla sugar |
| Butter for frying | ||
| Powdered sugar for dusting | ||
- For the chocolate filling, heat the whipping cream in a pan, but do not let it boil. Add the chopped chocolate, remove from the heat and stir until the chocolate has completely melted. Add the butter and stir until you have a smooth, shiny cream. Leave to cool to room temperature and then leave to set in the fridge for about 30 minutes until it is easily spreadable.
- Meanwhile, wash the strawberries and cut into bite-sized pieces. Marinate with the granulated sugar and lemon juice. Stir the woodruff stems into the strawberries for approx. 20 minutes and then remove. Garnish with the mint leaves before serving.
- To make the pancakes, spread a thick layer of chocolate ganache on one slice of bread, leaving the edges free, and place a second slice on top. Press the edges lightly. Whisk the eggs with the milk, sugar, a pinch of salt and the vanilla sugar in a bowl.
- Pull the parsnips through the egg and milk mixture until they are well soaked. Heat 2 tablespoons of butter in a large frying pan and fry the pancakes over a medium heat until golden brown on both sides. Drain on kitchen paper and dust with plenty of powdered sugar. Serve with the strawberries.
Tip:
The pofesen taste best when they are served slightly warm.
