Cote D'Or Chocolate Mousse With Speculoos Crumbs.

1. 1

   Crush the cookies to fine crumbs.

2. 2

   In a double boiler, melt the chocolate and butter.

3. 3

   Separate the eggs.

4. 4

   With a fork, mix the egg yolks and the cream.

5. 5

   Add sugar and melted chocolate, mix well.

6. 6

   With an electric mixer, beat the egg whites until stiff peaks form.

7. 7

   Gently fold them into the chocolate mixture with a rubber spatula.

8. 8

   Divide half of the mousse into 4 dessert glasses.

9. 9

   Top with half of the ground speculoos, then add another layer of chocolate mousee and finish with the remaining cookie crumbs.

10. 10

    Cover the glasses and refrigerate overnight..

No additional tips available.