Chocolate mousse with crumbled butter biscuit
With MEGGLE Creme Patisserie Sweetened
Ingredients
| 500 ml | MEGGLE Creme
Patisserie Sweetened |
| 4 | Eggs |
| 200 g | Sugar |
| 250 g | 82 % Cocoa dark chocolate |
Mousse| 4 | Eggs |
| 125 g | Icing sugar |
| 80 g | Medium flour |
| a pinch of | Salt |
| 1 | Packet pudding |
| 1 TSP | Baking powder |
Corpus
Preparation
Step 1
- Allow MEGGLE Creme Patisserie Sweetened to cool to a temperature of + 6 °C to + 8 °C before whipping in order to achieve optimum results.
- Whip the eggs together with the sugar. Slowly stir in the chocolate as it melts in a double boiler.
Step 2
- Separately whip MEGGLE Creme Patisserie Sweetened and mix it into the chocolate.
- Whip until you get the required mousse result. Cool in the refrigerator.
- Layer the finished mousse on the prepared corpuses and decorate according to your wish.
Step 3
- Whisk eggs with sugar and gradually add the other ingredients. Pour into a tart form lined with parchment paper.
- Bake at 200 °C for 5 minutes, then at 180 °C for 20 minutes. Do not open the oven during baking to prevent the tart from collapsing.
Step 4
- Leave the tart in the oven for at least 5 minutes after baking, then leave to cool in the form.
