Wouldn't chocolate mousse be the dessert in the world? The question is asked and the answer found. Yes ! Even more so since having tasted that of Cyril Lignac, whose recipe for his mousse he delivered on the antenna of M6, Friday January 1, 2021, in the program Tous en cuisine. A mousse that Cyril Lignac concocts by combining white chocolate, hazelnut spread and dark chocolate, all enhanced with a hint of vanilla. A mind-blowing, melt-in-your-mouth, almost-orgasmic marriage of flavours, you have been warned!
Chocolate mousse:THE favorite dessert of the French!
This is sure to tickle the taste buds of the French who in a Harris Interactive survey on their favorite desserts conducted in 2015 on behalf of the MENU association (Movement for Nutritional Balance) had rightly placed chocolate mousse in the lead. .
Recipe:crispy hazelnut chocolate mousse by Cyril Lignac
Ingredients for 4 people:
For the mousse:
- 125 g of white chocolate
- 10 cl + 50 cl of 35% full cream
- 60 g hazelnut spread
- 80 g of dark chocolate shavings (to be made in advance and kept cool)
- 40g dark chocolate shavings
- 1 vanilla pod
- 30g mascarpone
- 20g icing sugar
For the crunch:
- 10 g of Gavottes
- 1 pinch of fleur de sel
- 9 g roasted sesame seeds
As for the utensils, you will need:a bain-marie with a saucepan of water, a whisk, two spatula, a food processor with the whisk, a large cold salad bowl and a small salad bowl.
Preparation steps:
- Melt the white chocolate with 10cl of liquid cream in a bain-marie and stir until smooth, add the spread.
- In a very cold bowl, pour the 50cl of liquid cream and the mascarpone. Whip the mixture into whipped cream, adding the vanilla pulp and sugar.
- Add the whipped cream to the white chocolate mixture and pour in 40g of chocolate shavings using a spatula. Mix gently. Pour into ramekins or glasses. Sprinkle with chocolate shavings. Book cool.
- Mix the crumbled Gavottes, fleur de sel and sesame seeds in a small bowl, sprinkle over the mousse just before serving.
