Recipes

Ingredients

(Inspired by Raymond Blanc’s recipe)

• 180g dark chocolate (66% cocoa)
• 30g non-salted butter
• 8 egg whites
• 30g caster sugar
• 1 teaspoon of lemon juice
• 1 pack Oreo cookies
• Mint leaves for decoration

Mousse au Chocolate avec Oreo

1. In a pot, boil hot water and place a dry bowl on top of the pot. This is called a “bain-marie.” Place chocolate and butter in the dry bowl to melt. Turn off the heat when the water is boiled.
2. Whisk the egg whites to form soft peaks. Add lemon juice and sugar.
3. Mix in 1/3 of the egg whites into the chocolate. Then immediately fold the remaining 2/3 egg whites into the chocolate. Note: Do not over mix at this stage.
4. Divide the chocolate mousse into 4 glasses. Refrigerate for at least 2 hours or even overnight.
5. Just before serving, cursh the Oreo and sprinkle over the chocolate mousse. Place mint leaves in the middle.