Gâteau Mousse au Chocolat sans cuisson - sans gélatine

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the base by crushing the spéculoos and mixing with melted butter and 75g of dark chocolate. Press this mixture into the bottom of a 22cm mold.

For the chocolate mousse, melt 225g of dark chocolate and let it cool slightly.

In a bowl, whisk the egg yolks with 4 tablespoons of sugar until pale and creamy.

In another bowl, beat the mascarpone until smooth and fold in the egg yolk mixture and the melted chocolate.

In a separate bowl, whip the cream until soft peaks form and fold it into the chocolate mixture.

In a clean bowl, beat the egg whites until stiff peaks form and gently fold them into the chocolate mixture.

Pour the mousse over the spéculoos base and refrigerate until set.

For decoration, whip 50ml of cream and mix with 50g of mascarpone. Spread this over the set mousse and garnish with chocolate coffee beans and a dusting of cocoa powder.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens