Cyril Lignac's dark chocolate mousse:the ultra-gourmet recipe from Cyril Lignac's Homemade Book No. 5

Cyril Lignac invites itself once again into our kitchen! He teaches us to cook through his recipes in the show Tous en Cuisine or at the microphone of RTL . He returns in September with the fifth volume of his book Fait Maison , released in bookstores on September 16. Here, the chef who delighted us with his tiramisu recipe or with his version of chocolate cake, now offers us a book entirely devoted to pastry. He presents 45 new sweet recipes , ultra gourmet and easy, all made in his kitchen. A fine apple pie, a dark chocolate mousse, chocolate and banana pancakes, or even a vanilla crème caramel... We don't know where to turn!

Homemade #5 these are recipes for baking together at home and for enjoying from breakfast to dinner.

Cyril Lignac's dark chocolate mousse recipe

Preparation time:20 minutes

Cooking time:5 minutes

Refrigerator time:2 hours

For 4 people, you will need:

• 200g dark chocolate
• 100g milk chocolate
• 17 cl of full liquid cream with 35% fat
• 3 cl of whole milk
• 9 organic egg whites
• 80g caster sugar

Preparation steps:

1. Coarsely chop the chocolates if they are in large pieces and place them in a bowl.
2. Place the bowl with the crushed chocolates in a pan of hot water and let them melt. Mix well over low heat.
3. Heat the cream and milk in a saucepan. Remove the chocolate bowl. Gradually pour the hot cream and milk in several times over the melted chocolates, mixing well until you obtain a very smooth ganache.
4. Whip the egg whites in the bowl, slowly starting to incorporate some of the sugar, then stiffen them with the rest of the sugar.
5. Pour the egg whites over the chocolate preparation and gently fold them in with the whisk, finish the mixture using a spatula to collect the preparation on the edges.
6. Fill the ramekins with chocolate mousse and place them in the fridge for at least 2 hours before serving.

Tips from Cyril Lignac:

In pastry, prefer whole liquid cream with 35% fat. Some brands offer it. It makes the difference on a dessert. If you can't find any, use 30% fat single cream.

Fait Maison n°5 by Cyril Lignac, published by La Martinière, €12.90