Chocolate mousse
WITH A CRISPY COFFEE CONE
Serves six
FOR THE CHOCOLATE MOUSSE:
100 g grated dark chocolate (64 %)
½ cup espresso
5 egg whites
1 pinch of salt
60 g sugar
3 egg yolks
FOR THE ICE CREAM CONE:
40 g unsifted icing sugar
1 egg white, beaten
50 g type 550 flour
4 teaspoons sunflower oil
FOR THE WHIPPED CREAM:
500 ml whipped cream
1 espresso
Preparation
Prepare the chocolate mousse the day before. Melt the chocolate in a bain-marie and then stir in the espresso. Beat the egg whites with the salt until stiff. In a bowl, beat the sugar and egg yolks until the mixture turns white, then stir in the melted chocolate. Then fold in the stiffly beaten egg whites with a spatula so that they do not collapse. Divide the chocolate mousse into six bowls and place in the fridge overnight.
Make the tartlets the next day. Preheat the oven to 180°C. Mix the icing sugar, beaten egg whites, flour and oil in a bowl. Shape the dough into a ball, then roll it out and cut out six discs with a diameter of 15 cm. Place the slices on a non-stick baking tray or baking paper and bake for about 6 minutes until golden. Remove from the oven and immediately roll into a cone shape.
Prepare the whipped cream. In a large bowl, whip the cream until stiff, then slowly fold in the espresso with a spatula. Set aside in the fridge. When the cones are completely cold, fill them with the coffee cream and serve with the chocolate mousse.
