Christmas chocolate mousse verrine and cinnamon cookie
- Servings: 6
- Preparation: 35 min
- Cooking : 15 min
- Category : Desert
- Cooking: French
- Dark Chocolate for pastry 200 g + 25 g / 7.05479 ounce + 0.88185 ounce
- Eggs : 4 + 1
- Powder cinamon : 1 pincée + 1/2 cuillère à café
- Whole liquid creme : 25 cl – 0.06604 gallon
- Icing sugar : 50 g + 100 g / 1.7637 ounce + 3.5274 ounce
- Salt : 2 pincées
- Flour : 125 g – 4.40925 ounce
- Powder sugar : 65 g – 2.29281 ounce
- Unsalted butter : 75 g – 2.64555 ounce
- Yeast : 1/4 sachet
- Icing sugar : 100 g – 3.5274 ounce
- Lemon juice: Few drops.
Remove the butter from the refrigerator so that it becomes soft.
Separate the yolks from whites of 4 eggs. Whip the whites until stiff, adding a pinch of salt.
Prepare the chocolate mousse: in a saucepan, melt on low heat (or in the microwave) 200 g of chocolate with 1 tablespoon of water and 1 pinch of cinnamon powder.
Out of the fire, add by mixing the egg yolks 1 by 1 with a wooden spoon. Then add the egg whites very gently. Pour in 6 verrines or cups the chocolate mousse and reserve in the fridge for 2 hours.
Meanwhile, prepare the small cinnamon biscuits. In a bowl, pour the powdered sugar and flour, yeast, 1/2 teaspoon of cinnamon, 1 pinch of salt and the butter. Mix by hand until the mixture becomes sandy.
Separate the yolk from the white of the remaining egg, add to the mixture the yolk, knead the dough until the mixture is homogeneous and form a ball. Wrap it with food film and reserve in the refrigerator for 2 hours.
Preheat the oven to 200 ° C.
Spread the dough on a sheet of baking paper slightly floured, so that it is 1 cm thick. Cut out cookie-shaped cookie cutters. Make at least 12 (2 per person). Arrange them on a baking sheet lined with baking paper and bake for 12 minutes, the cookies are cooked when they are golden brown.
Take the cookies out of the oven, cool them on a plate.
Prepare the whipped cream: place the liquid cream and whip with an electric mixer in the freezer for 10 minutes before making whipped cream.
Beat the crème fraîche with a whisk for 1 minute in a salad bowl placed on ice cubes in a larger bowl (add a little cold water so that the ice cubes float), gradually add the icing sugar while beating again 5 minutes. Place in the fridge.
Roughly chop the 25 g of chocolate.
Prepare the icing of the biscuits: mix the icing sugar and the drops of lemon, one by one (the mixture must be almost pasty, if it is too liquid add icing sugar). Cover the cookies with frosting and let them harden in the open air.
Take out the verrines from the fridge, put 1 (or 2) spoon (s) of Chantilly on the chocolate mousse, put it back in the fridge. When serving, sprinkle each verrine with chocolate chips and serve with Christmas cookies.