Dark chocolate mousse


  1. Cover the bottom of a salad bowl with a plastic film.
  2. Soak the gelatine in a bowl of cold water.
  3. Beat the crème fleurette (liquid heavy cream) for a frothy, airy texture.
  4. Melt the chocolate in a hot double boiler.
  5. Bring the milk to boiling and add the drained gelatine.
  6. Pour this preparation in 3 parts over the melted chocolate for a smooth, shiny preparation.
  7. Make sure that this mixture is slightly lukewarm.
  8. Add the beaten crème fleurette by mixing it directly.



Cacao bean cacao sablé biscuits


  1. In a bowl, knead the butter at room temperature for a softened texture.
  2. Melt the chocolate in the double boiler or in a microwave, mix it delicately with the softened butter.
  3. 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.
  4. Knead until the dough is sablé (coarsely textured). Keep in the refrigerator for an hour.
  5. Spread half of the sablé dough for a thickness of approximately 7mm with the aid of a rolling pin.
  6. Cut out a disc that has a diameter 1cm less than the salad bowl.
  7. Slide onto a sheet of baking paper.
  8. With the rest of the sablé dough, create around twenty pucks (palets) that are 3cm in diameter.
  9. Put into the oven for twelve to fifteen minutes at 150°C.



Bitter chocolate sauce


  1. Finely chop the chocolate in a plastic bowl.
  2. Bring the milk to a boil. Pour it over the chopped chocolate.
  3. Let it cool at room temperature until the texture is slightly thick.






  1. Place the sablé disk onto a dish.
  2. Create a very hot basin of water into which the salad bowl can be immersed.
  3. With the aid of a skimming ladle, plunge in the salad bowl to turn out the chocolate mousse.
  4. Hold the salad bowl in one hand and remove the mousse by pushing on one side.
  5. Place the dome over the sablé.
  6. Using a spoon, get the chocolate sauce to flow in a non-uniform manner.
  7. Place the palets along the edge.
  8. 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.