- 1 1/2 egg yolks
- 35 g powdered sugar
- 15 cl coffee
- 30 g cocoa powder
- 20 g couverture chocolate (or eating chocolate)
- 50 g butter
- 65 g whipping cream
- 50 g bittersweet chocolate
Master this elegant layered dessert with a recipe from Michelin three-star chef Michel Trama's acclaimed book Cooking in Freedom, from his Inn in Puymirol.
- In a chilled bowl, whisk the whipping cream until stiff peaks form. Refrigerate.
- Gently melt the cocoa powder, couverture chocolate, and butter in a bain-marie, stirring until smooth. Set aside.
- In a mixing bowl, beat the egg yolks and powdered sugar for 2-3 minutes until pale, light, and foamy. Pour in the melted chocolate mixture, then add the coffee and an equal amount of water. Blend until smooth. Vigorously fold in the whipped cream. Transfer to a bowl and refrigerate for 24 hours to set the mousse.
- For the feuillantine leaves: Chop the couverture chocolate and melt it in a bain-marie, stirring occasionally. Let it cool slightly.
- Cut plastic pastry strips* into 7 cm wide bands and lay them on a tray.
- Brush a thin 1.5 mm layer of warm melted chocolate onto each strip. Refrigerate for 30 minutes until set.
- Carefully peel the plastic from the chocolate sheets using a knife. Dip the knife in lukewarm water and cut into 7 x 4 cm rectangles.
- On a work surface, place 4 rectangles. Pipe a 1 cm layer of chocolate mousse onto each. Top with another rectangle, pressing gently. Repeat layering with mousse and rectangles until ingredients are used, finishing with a plain rectangle on top.
- Chill in the refrigerator. Serve with vanilla cream.
*Plastic pastry strips available from your local pastry chef.
