Chocolate meringue mousse
Delightful crisp and a tender chocolate mousse in one Christmas recipe. Can it get any better than this? This patisserie is pretty easy to make. The presentation requires precision and advanced patisserie skills, the rest is pretty straightforward. Tip of the chef: if you don't have an airbrush gun at your disposal, you can dust the surface with chocolate powder or a mix of cocoa powder and icing sugar.
Recipe
Products
Chocolate meringue
ingredients | preparation |
---|---|
|
Whisk up the egg whites to soft peak and then add in half of the sugar whisk until glossy and then add in the rest of the sugar. |
Chocolate mousse
ingredients | preparation |
---|---|
|
Melt the chocolate to 45°C. |
Dacquoise
ingredients | preparation |
---|---|
|
Whisk the egg white and caster sugar to full peak. |
Spraying chocolate
ingredients | preparation |
---|---|
|
Melt and mix together. |
Assembly
Layer up the 2 meringue discs with the mousse and daquoise then place into the freezer or blast chiller to set. |