Bitter Chocolate "Moelleux," Strawberry Coulis
Preparation and cooking time: 1 hour
11.7 oz confectioner's chocolate
10 mint leaves, to decorate
For the chocolate mousse:
7 oz confectioner's chocolate
15 egg whites
10 tablespoons artificial sweetener
1 teaspoon coffee essence
1 teaspoon vanilla essence
1/2 teaspoon ground cinnamon
1 packet vanilla-flavoured sugar
For the strawberry coulis:
21.7 oz strawberries
Juice of one lemon
1.7 oz artificial sweetener
Preparing the chocolate mousse
Whisk half of the egg whites until stiff then add the artificial sweetener. Slowly melt the confectioner's chocolate in a bain-marie (a pan placed in another pan filled with water) and incorporate the whisked egg whites, coffee essence, vanilla essence, and ground cinnamon. Leave to cool. Whisk the remaining egg whites until stiff and add the vanilla-flavoured sugar, gently mixing the two together before incorporating into the first preparation.
Preparing the strawberry coulis
Remove the stalks and blend the strawberries with the artificial sweetener and the lemon juice. Strain the purée obtained through a small conical sieve covered in muslin and keep the coulis on ice in order to keep it nice and cool.
Preparing the chocolate discs
Slowly melt the confectioner's chocolate in a bain-marie, then, using a spatula, spread it into a thin layer on some plastic wrap. Leave to cool. Then using a small round pastry cutter, cut out twenty chocolate discs.
Assembling the "moelleux"
Using a piping bag with a fluted nozzle, decorate each plate with a circle of mousse approximately 1/3 of an inch in height. Place a chocolate disc on top of it and repeat this process another 3 times.
Pour the strawberry coulis around each chocolate "moelleux" and decorate with two mint leaves.