• 450 G Dark chocolate
  • 85 G Butter
  • 250 G Whole eggs
  • 400 G Whipped cream
  • 60 G Water
  • 170 G Sugar


Melt the chocolate with butter and whipped cream. Cook the sugar and water to 120 degrees C, pour in the eggs and whip with the mixer until soft peaks form, then fold everything together. Spread the mousse one inch high on the hazelnut crouquant set overnight and cut with mold and serve.