Delicious little chocolate mousse cakes!

I have been thinking about making something extra yummy on the weekend and thought this might me a delicious option... Sadly I don't think I will be sharing with my guests these images from Canelle et Vanille as absolutely under any circumstances will mine come out looking remotely like this. They may taste ok, but good looking, they certainly will not be! Luckily though, I have had a lovely mother who has always been incredibly encouraging and couldn't care less how on earth these little babies turned out! Thank goodness I say... Kellie xx

Chocolate and Hazelnut Biscuit

makes 1/2 sheet pan

180 grams egg whites

185 grams muscovado sugar

75 grams sugar

150 grams hazelnut flour

20 grams cocoa powder

pinch salt

225 grams butter, melted or coconut oil

Whisk together the egg whites and the sugars. Mix the dry ingredients in a bowl and add the whites to the dry. Whisk until combined. Whisk in the melted and cooled butter or the coconut oil.

Line half a sheetpan with parchment paper and spread the batter evenly.

Bake at 350F for about 15-20 minutes until cake baked.

Chocolate Mousse

enough for 10 3x2 ring molds

45 grams sugar

100 grams egg yolks

300 grams dark chocolate (use couverture if you can)

400 ml heavy cream, whipped to soft peaks

In the bowl of an electric mixer, whisk together the egg yolks and sugar until combined. Bring the bowl to a double boiler and cook until it starts to thicken, like making a sabayon. Remove from heat and bring to the mixer and whip to a thick ribbon.

In the meantime, melt the chocolate over a double boiler and let it cool.

When sabayon has cooled, fold in the soft peak whipped cream. Whisk some of the chocolate into it and then, fold in the rest.

Place the mousse in a piping bag. Line ring molds with acetate paper or parchment paper the fits around the circumference. Cut a disk of chocolate biscuit and place it on the bottom of the ring mold. Pipe in the chocolate mousse and refrigerate until set.

Coconut Mousse

150 ml heavy cream

30 ml heavy cream (to temper the gelatin)

10 grams freshly grated coconut or unsweeneted dry coconut

1 tsp coconut extract, optional

30 grams sugar

1 sheet of gelatin

100 grams plain whole yogurt

Whip the 150ml heavy cream with the sugar, coconut and coconut extract till soft peaks form. In the meantime, bloom the gelatin in ice water for 5 minutes. Squeeze out the excess water.

Heat the 30ml of heavy cream and dissolve the gelatin into it. Fold in a bit of the whipped cream into the gelatin mixture to temper. Fold back into the rest of the cream. Fold in yogurt.

Place the mousse in a piping bag and pipe on top of the chilled chocolate mousse. Refrigerate until it sets and serve with coconut shavings.

Recipe and stunning images courtesy of Canelle et Vanille xxx