Dark chocolate mousse
- Cover the bottom of a salad bowl with a plastic film.
- Soak the gelatine in a bowl of cold water.
- Beat the crème fleurette (liquid heavy cream) for a frothy, airy texture.
- Melt the chocolate in a hot double boiler.
- Bring the milk to boiling and add the drained gelatine.
- Pour this preparation in 3 parts over the melted chocolate for a smooth, shiny preparation.
- Make sure that this mixture is slightly lukewarm.
- Add the beaten crème fleurette by mixing it directly.
Cacao bean cacao sablé biscuits
- In a bowl, knead the butter at room temperature for a softened texture.
- Melt the chocolate in the double boiler or in a microwave, mix it delicately with the softened butter.
- Add the caster sugar, the hazelnut powder, then the flour and the cocoa powder sifted together, the fleur de sel (French sea salt) and then the cacao beans.
- Knead until the dough is sablé (coarsely textured). Keep in the refrigerator for an hour.
- Spread half of the sablé dough for a thickness of approximately 7mm with the aid of a rolling pin.
- Cut out a disc that has a diameter 1cm less than the salad bowl.
- Slide onto a sheet of baking paper.
- With the rest of the sablé dough, create around twenty pucks (palets) that are 3cm in diameter.
- Put into the oven for twelve to fifteen minutes at 150°C.
Bitter chocolate sauce
- Finely chop the chocolate in a plastic bowl.
- Bring the milk to a boil. Pour it over the chopped chocolate.
- Let it cool at room temperature until the texture is slightly thick.
- Place the sablé disk onto a dish.
- Create a very hot basin of water into which the salad bowl can be immersed.
- With the aid of a skimming ladle, plunge in the salad bowl to turn out the chocolate mousse.
- Hold the salad bowl in one hand and remove the mousse by pushing on one side.
- Place the dome over the sablé.
- Using a spoon, get the chocolate sauce to flow in a non-uniform manner.
- Place the palets along the edge.
- Keep in the refrigerator until the time it is served. 2 hours are needed for an ideal texture.
To decorate this dessert, I recommend infusing a teaspoon of gingerbread spices into the hot milk before mixing it with the chocolate. Mix, strain, and then follow the directions above.