"About once a month my mother used to make mousse au chocolat for the weekend," says France-Soir chef Jean-Paul Prunetti. "I remember it was always very rich; she would serve it from a huge bowl with langues du chats, sweet wafer-thin biscuits in the shape of a cat's tongue." Start this recipe a day ahead to rest the tuille batter, and chill and set the mousse.
- 2 eggs
- 150 gm dark chocolate (53%-56% cocoa solids),finely chopped
- 50 gm dark chocolate (66%-70% cocoa solids),finely chopped
- 3 tsp espresso-strength coffee
- 110 gm caster sugar
- 2 eggwhites
- Crème Chantilly (thickened cream whisked with icing sugar and a few drops vanilla extract), to serve
- 40 gm caster sugar
- 10 gm plain flour
- 1 eggwhite
- 1 drop vanilla extract
- 40 gm flaked almonds
- 15 gm butter, melted
- 1For tuilles, mix sugar and flour in a bowl, add eggwhite, vanilla and almonds and mix well, then carefully fold in butter until smooth. Cover and refrigerate overnight to rest. Preheat oven to 160C and line a tray with baking paper, then spray with oil. Using a wet fork, spread 3-tsp portions of batter very thinly into rectangular shapes of around 7.5cm x 5cm and bake until golden (12-15 minutes). Cool, then remove from paper.
- 2Whisk eggs in an electric mixer on high speed until pale and creamy (6-7 minutes).
- 3Combine chocolates in a large heatproof bowl. Bring coffee, 100gm sugar and 85ml water to the boil in a saucepan, then pour boiling liquid over chocolate and stand for a minute, then mix until smooth. Gently fold in beaten egg.
- 4Whisk eggwhites and remaining sugar in a separate bowl just until soft peaks form, fold into chocolate mixture, then spoon into six 250ml glasses and refrigerate overnight to set. Remove mousse from fridge an hour before serving to bring to room temperature, then top each with a quenelle of crème Chantilly and serve with tuilles.
Drink Suggestion: 2011 Domaine Les Terres de Fagayra Maury, Languedoc-Roussillon Drink suggestion by Pierre Stock