Ingredients (Serves 8)
For the Chocolate Biscuit:
- 125 g almonds
- 125 g icing sugar
- 8 egg yolks
- 4 egg whites
- 50 g sugar
- 35 g flour
- 35 g cocoa
- 20 g melted butter
For the Mousse:
- 125 g sugar
- 3 egg yolks
- 250 g dark chocolate
- 30 cl very cold whipping cream
- 1 packet vanilla sugar
For Decoration:
- Cocoa powder
- Golden marzipan leaves
- Candied cherries
Preparation
Prep time: 45 minutes | Cook time: 25 minutes
- Preheat the fan oven to 210°C (setting 7). Line a baking sheet with buttered parchment paper.
- Beat the 4 egg whites to stiff peaks with the 50 g sugar. Finely grind the almonds, mix with icing sugar, and sift. Whisk with the 8 egg yolks, then gently fold in the egg whites, flour, cocoa, and melted butter.
- Spread the batter evenly on the parchment with a spatula. Bake 8-10 minutes, then cool.
- For the mousse: Whip the cold cream with vanilla sugar to stiff peaks. Melt chocolate in a bain-marie.
- Boil 125 g sugar with 12.5 cl water 8-10 minutes for syrup. Pour boiling syrup over 3 egg yolks, whisking vigorously until doubled in volume.
- Stir cooled chocolate into yolk mixture. Once cold, fold in whipped cream.
- Line a terrine mold with cling film. Cut biscuit into mold-sized strips. Layer biscuit, mousse, repeating and ending with biscuit. Press, cover, and chill 4+ hours.
- Unmold, dust with cocoa, decorate with marzipan leaves and candied cherries. Or use brandy cherries and icing-glazed mint leaves.
Creation of master pâtissier Chef Hubert.
