Smooth Chocolate Mousse with Chocolate Tiles

For the mousse

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

For the chocolate

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

Salty caramel with passion fruit

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

Whipped cream

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

Assembly

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