Individual Chocolate And Speculoos Entremet

1. 1

   Grind the Speculoos cookies to powder.

2. 2

   Melt 27 grams of butter in the microwave and add the cookie powder.

3. 3

   Line the inner sides of your pastry circles with clear acetate paper and line the bottom with the butter/cookie mixture.

4. 4

   Set aside in the refrigerator.

5. 5

   Melt the chocolate with 20 grams of butter in a double boiler, then set aside to cool.

6. 6

   Separate egg whites from yolks.

7. 7

   Add the yolks to the melted and cooled chocolate.

8. 8

   Add the egg whites and a pinch of salt to the bowl of a stand mixer and beat until stiff peaks form.

9. 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. 10

    Refrigerate for at least 3 hours.

11. 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. 12

    Sprinkle the moussewith cocoa powder and edible glitter before taking it out of the pastry circle.

13. 13

    Remove the acetate paper lining and smooth the edges.

14. 14

    Put the 'M' on top and serve.

* Per serving · 4 servings · Values may vary.