For the shortbread
- 200 g soft butter
- 80 g granulated sugar
- 60 g (a bag of ) fair trade cocoa powder “Chocolats du Cœur”
- 2 g mulled wine spices
- 240 g flour
For the chocolate mousse
- 500 g fresh cream (35%)
- 60 g egg yolks
- 80 g sugar
- 160 g fair trade dark chocolate (70%) “Chocolats du Cœur”
For the decoration
- A jar of fair trade “Chocolats du Cœur” spread
- A jar of hazelnuts coated in fair trade milk chocolate “Chocolats du Cœur”
1. In an electric mixer equipped with a blade, mix all the ingredients, with the butter at room temperature, at a low speed for 3 -4 minutes.
2. With a rolling pin, roll out the dough to a thickness of 4 mm.
3. Cut rectangles of 11 cm by 2 cm.
4. Place on a baking sheet and bake at 160 °C for about 12 minutes, leave to cool and set aside.
1. Take the cold cream, whip with a mixer until foamy and set aside in the refrigerator.
2. Meanwhile, put the chocolate in a bain-marie to melt.
3. Put the sugar in a saucepan with a little water and cook at 117 °C.
4. Put the egg yolks in the mixer bowl, pour the hot sugar into the bowl in a small stream and whisk like a sabayon.
5. Gently mix the cream and the sabayon.
6. Pour this mixture over the choco- late, taking care to mix well, a little like mayonnaise.
7. Pour the chocolate mousse into a plastic container and place in the fridge.
1. Slightly warm some of the fair trade Chocolat du Cœur spread in the microwave and arrange on a plate, top with a piece of shortbread.
2. Using a rolling pin, break up the milk chocolate hazelnuts into large, generous chunks.
3. Fill a container with hot water, dip a spoon and make a nice chocolate mousse quenelle and place it on the shortbread. Repeat the step threetimes.
4. Put some spread in a piping bag and decorate the chocolate quenelles, add some shortbread vertically and serve.
Recipe: Régis Joubert, The Chocolats du Coeur