Smooth Chocolate Mousse with Chocolate Tiles

For the mousse

1. Place the chocolate in a bowl, on a bain-marie on low heat. Bring the cream to a boil.
2. Remove the melted chocolate from the heat and pour the cream on it and mix everything well.
3. With the help of the Starfrit Egg Beater, whip the egg whites with the sugar until it gets thick, nice and smooth.
4. Add the egg yolk in the chocolate and mix well.
5. Combine the meringue and the chocolate in two batches, first time by whisking, second time by folding with a spatula.
6. Put the mousse in the serving dishes and transfer everything into the fridge, for at least one hour.

For the chocolate

1. The dark chocolate must be between 86°F-90°F. With an acetate sheet (or silicone mat), make the chocolate bands.
2. When the chocolate is hard, break it into small pieces. Keep the chocolate in a dry and tempered room, with no humidity at all.
3. For a more fancy presentation, use two different sized ring molds and make discs or rings of different sizes.

Salty caramel with passion fruit

1. In a saucepan, cook the sugar dry, until you reach a golden brown coloration.
2. Add the butter and mix well.
3. Add the warm cream and the passion fruit juice, whisk while boiling for two minutes until it gets smooth.

Whipped cream

1. Scrape the seeds from the center of the vanilla bean. In a cold bowl, combine the vanilla seeds and cold cream.
2. Whip until you reach a nice whipped cream consistency. Transfer to the fridge until ready to serve.

Assembly

1. In the serving dish with the chocolate mousse, place your chocolate tiles or rings shiny side up.
2. With the help of a pastry bag, make nice little dots or dollops of whipped cream.
3. At the table, pour the caramel on top directly in front of your guests.