Petits-Buerre Mille-Feuille With Chocolate Mousse

1. 1

   Separate egg whites from yolks.

2. 2

   Beat the egg whites with brown sugar until stiff.

3. 3

   Add the egg yolks and beat for 5 seconds. Keep cool.

4. 4

   Boil the cream and pour it on top of the crushed chocolate. Wait for 1 minute, then mix to obtain a smooth mixture.

5. 5

   Add one third of the eggs, whisk, then add the rest of the eggs, and mix gently.

6. 6

   Refrigerate for at least 2 hours.

7. 7

   In plates, place alternating layers of cookies and 1 tablespoon of mousse spread on the entire surface of the cookies.

8. 8

   Stop when you reach sufficient height (about 4 cookies).

* Per serving · 4 servings · Values may vary.

No additional tips available.