Chocolate mousse and vanilla cookies recipe

Chocolate mousse: melt the chocolate in a double boiler, then add the warm cream and mix well using a whisk.

Whip the egg whites until stiff, adding a small pinch of salt. Once well whipped, gradually incorporate the sugar. The whites should be very firm.

Fold the egg whites into the chocolate mixture in three additions using a spatula to avoid breaking the whites. Spoon into jars and then refrigerate for 3 hours.

Vanilla cookies: prepare a softened butter, add sugar, a pinch of salt, and vanilla, then whisk vigorously.

Add the flour, then rub it in with your hands, finally add the egg and form a ball of dough.

Wrap it in film and refrigerate for 1.5 hours. Roll out the dough to a thickness of 4mm, use a cookie cutter to shape your cookies, then place them on a baking tray lined with parchment paper.

To finish, bake in the oven for 10 to 12 minutes at around 170°C depending on the desired color.