7 oz of black chocolate
5 oz of fresh cream
1.8 oz of butter
1 pinch of salt
1 oz of powder sugar
Heat the cream in a small saucepan. When it boils, pour it on the chocolate you have crushed before.
Mix them until the chocolate is completly melt. While mixing, add first the butter and then yellows of the eggs one by one. Let the whole mixture cool down.
Whip the salted whites of the eggs to a froth and while whipping add progressively the sugar. Put this froth third by third into the chocolate while you are mixing.
You may serve the chocolate mousse in individual dishes covered by a piece of orange peel.
Let it cool in the refrigerator for a couple of hours before serving it. Bon appetit !
7 oz of cream
10 oz of black chocolate
1.8 oz of bitter black chocolate
3.5 of cocoa
Boil the cream before mixing it with the chocolate. Cover it and cool it in the refrigerator.
With the help of a spoon, make small balls from that preparation. Do not hesitate to round those balls inside your hands. Put them again in the refrigerator for a while.
After having melted the bitter black chocolate, you soak the truffles in it with a fork and just after that, roll it in the cocoa.
Keep the truffles in a cool area but not in the refrigerator.
Bon appetit !
6 oz of sugar in fine powder
6 oz of flour
1 oz of cocoa
1,4 oz of butter
Whisp the eggs and the sugar. Add the melted butter then the flour and the cocoa. Mix it gently. Put the pastry obtained in a mold. And place it in the oven at 400 °F (200 °C) during 25 minutes.
Check the cooking of the cake sticking a knife into it. The cake will be ready when the knife remain clean.
Let the cake cool down and sprinkle it with cocoa as trimming.
Bon appetit !