-
1
Grind the Speculoos cookies to powder.
-
2
Melt 27 grams of butter in the microwave and add the cookie powder.
-
3
Line the inner sides of your pastry circles with clear acetate paper and line the bottom with the butter/cookie mixture.
-
4
Set aside in the refrigerator.
-
5
Melt the chocolate with 20 grams of butter in a double boiler, then set aside to cool.
-
6
Separate egg whites from yolks.
-
7
Add the yolks to the melted and cooled chocolate.
-
8
Add the egg whites and a pinch of salt to the bowl of a stand mixer and beat until stiff peaks form.
-
9
Using a spatula, gently fold the eggs whites into the chocolate mixture. Remove the cookie-crumb lined pastry circles from the refrigerator and pour the mousse into each one to about the halfway point, then add a teaspoon of the Speculoos spread and top with the remaining mousse. Smooth the top of the mousse out with a spatula..
-
10
Refrigerate for at least 3 hours.
-
11
Prepare your two 'M' in milk chocolate: melt 2/3 of the milk chocolate in a double boiler. Once it reaches 45 degrees Celsius, remove from heat and add the remaining 1/3. Mix to obtain a smooth texture. Using a pastry bag or a pastry cone, form your 'M' on a silicone liner. Let cool in the refrigerator.
-
12
Sprinkle the moussewith cocoa powder and edible glitter before taking it out of the pastry circle.
-
13
Remove the acetate paper lining and smooth the edges.
-
14
Put the 'M' on top and serve.
