chocolate mousse dessert and pink biscuits

My festive chocolate mousse and pink biscuits dessert.

Cet entremet mousse chocolat et biscuits roses a été élaboré pour des moments de fêtes.

J’ai voulu rendre accessible ce joli dessert avec peu d’ingrédients et peu de cuisson.

Pour la base j’ai utilisé des biscuits roses de Reims, surmonté d’une délicieuse mousse au chocolat. L’insert de pâte à tartiner de biscuits roses est une gourmandise!

La décoration rend cet entremet irrésistible; vous n’avez qu’une envie c’est de plonger votre cuillère pour le dévorer! 🙂

Le mélange de texture mousse et biscuit est parfait.

C’est un dessert raffiné et décoratif, parfait pour cette période.

INGRÉDIENTS:

30cl de crème liquide

200g de chocolat noir

2 tablespoons of icing sugar

pink biscuits from Reims

de la pâte à tartiner aux biscuits roses de Reims

pink biscuit powder from Reims

DECORATION:

15cl de chantilly

1/2 dark chocolate bar

pink biscuit powder from Reims

PREPARATION:

Melt the chocolate bar with 5cl of liquid cream.

Mix well to have a smooth preparation and place in a cool place..

In an éclair mold, line each cavity with cling film.

Spread spread on the bottom and edges.

Place the mold in the freezer.

Mix the rest of the liquid cream with the icing sugar and whip it all together..

Collect the melted chocolate in a cool place and mix it to relax it..

Add the whipped cream and mix gently to obtain a nice foam..

Return the mold to the freezer; the spread to set.

Place chocolate mousse halfway up in each cavity.

Place some spread in the middle of the chocolate mousse.

Return the mold to the freezer for 15 minutes.

Take the mold again and cover with chocolate mousse; pass a spatula to have a smooth surface.

Deposit 2 pink cookies or 1 et 1/2 depending on the size of your mold.

Place the mold in the freezer.

DECORATION:

Use a rhodoid the length of the cake.

Melt the chocolate and spread it on a rhodoid strip;

Unmold a first dessert and surround the rhodoid all around your dessert so that the base is well covered. (normally the tape holds itself but if necessary use a small piece of tape).

Do the same with the other desserts.

Place your rhodoid-rimmed desserts back in the refrigerator.

Take out the desserts 1 time before tasting.

Carefully remove the strip of rhodoïd and place each dessert on a dessert plate.

Bring up the whipped cream and pipe all around the surface of your dessert.

Sprinkle with Reims pink biscuit powder.

Excellente dégustation! 🙂