Valrhona

MANJARI CHOCOLATE MOUSSE AND BISCUIT

Vincent BOURDIN

INGREDIENT LIST

750 g Manjari Valrhona chocolate
130 g Butter
600 g Egg white
200 g Sugar
150 g Egg Yolks

PREPARATION

a) Melt the chocolate to about 50/55º c with the butter add the eggs yolks

b) Whip egg white with sugar

c) Check the temperature, 45/50º C, and finish by mixing rapidly, using a scraper or a rubber spatula, the rest of the egg whites, in order to obtain a nice mousse