Recipe for 4 persons

Milk chocolate mousse
Milk chocolate Java origin 160 g
Egg 1
Egg yokes 3
Sugar 70
Table spoon of water 3
Whipped cream 25cl
Belle de brillet 1.5 dl

Dark chocolate mousse
Dark chocolate origin Sao Thome 160g
Eggs 1
Egg yokes 3
Sugar 70
Table spoon of water 3
Whipped cream 25
Belle de brillet 1.5 dl

Technique is the same for all mousses above

• In a pot mix the sugar and water together, bring to the boil, poor this syrup on the egg yokes and egg, mix all this with the electrical whisk until you get a foamy cream.
• Melt the chocolate in a in a bain marie until it reaches a temperatue of 50 degrees Celcius. Incorporate this mix to the previous one.
• Poor the whipping cream into a cold bowl, let it refrigerate for ½ hour and then whisk it slowly until it becomes thick , doubles the volume and holds between the whisk.
• Incorporate this mix to the chocolate preparation, whisk all this energetically. Poor this mix into the required plate or glass, let it refrigerate until the moment of serving.

For the caramous
Sugar 250g
Whipped cream 33 cl
Glucose 250g
Vanilla bean 1
Milk chocolat 200g
Salted butter 10g

• Cook together the the sugar, whipped cream glucose and vanilla beans, cook till it reaches 118 degrees Celcius.
• Incorporate to this mix the chocolate that is chopped, add the butter to it also
• Poor the preparation on the paper and let it cool down.
• Cut this into little segments.