Recipe for Royal Chocolate Dessert

Chocolate shells: You will proceed with the somewhat technical step of tempering the chocolate. You are not required to complete this step, but I find that with a chocolate shell, this treat is more elegant. You will see that it's not as complicated as it seems, but it does take a bit of time. In a double boiler, melt the chocolate while ensuring it never exceeds 45°C. Once this temperature is reached, cool the chocolate until it reaches 26-27°C. To cool it faster, you can place the bowl filled with chocolate into a larger bowl filled with cold water (be careful not to get any water into the chocolate). Also, be sure to stir regularly throughout the cooling process to prevent the chocolate from setting in certain spots. When you reach 26-27°C, reheat the chocolate in the double boiler until it reaches 29-30°C. Once this temperature is achieved, your chocolate is tempered and ready to be used. Using a brush, coat your molds with a thin layer of chocolate, place the molds in the refrigerator for 1 minute, then coat with a second layer and set in the refrigerator (avoid making the layers too thick to ensure a thin chocolate shell). The advantage of tempering chocolate is that it makes it shiny, easy to unmold, and it doesn't melt when held with your fingers.

Chocolate mousse: In the mixing bowl, using the whisk, whip the cream until it reaches a texture similar to that of a thick yogurt (it should thicken, but it should not be whipped cream!) and set aside in the refrigerator. Heat the water and sugar together until boiling, then pour it over the egg yolks. Mix vigorously, as the mixture should whiten and triple in volume. Meanwhile, melt the chocolate in a double boiler and once melted, pour it over the yolks and mix. Add the whipped cream to the mixture and gently fold it in with a spatula. Pour the mousse into your chocolate shells until they are filled to the edge. Reserve in the freezer for 3 hours.

Cocoa Genoise: Preheat your oven to 180°C. With a mixer fitted with a whisk, beat the whole eggs and sugar until the volume triples. Then gently fold in the sifted flour and cocoa using a spatula. On a baking sheet lined with parchment paper, pour the batter and spread it evenly. Bake at 180°C for about 10 minutes and let the cake cool on a wire rack.

Feuilleté praline: In a bain-marie, melt the chocolate, praline, and cocoa butter. Add the crisp crepes and mix. Pour the feuilleté praline over your cold biscuit and spread it evenly across the entire biscuit. Set aside in the refrigerator until it sets. Once cold, cut the biscuit using a cookie cutter or, like me, by cutting strips (8 cm by 3 cm). Set aside.

Assembly: Unmold the shells filled with chocolate mousse (let's be gentle, we wouldn't want to break our beautiful chocolate shells :D) and place them on your previously cut cookies/praline. Reserve the desserts in the refrigerator for 1 hour to allow them to thaw so you can taste them!

To finish More recipes at: http://mounspastries.fr