Chocolate and mango dessert
2 hr 15 min
2 egg yolks (keep the egg whites to one side for the chocolate mousse)
30g vanilla sugar
80g softened butter
140g sieved white flour
6g chemical yeast
For the mousse:
30ml whipping cream
2 egg whites whipped into peaks with 12g sugar
For the mango:
1 very ripe mango, finely diced
Villars product used in this recipe
For the biscuits: Blanche the egg yolk and sugar mixture in a bowl. Add the softened butter and mix well. Finally add the flour and the yeast, work the paste until you obtain a cylindrical shape with a diameter of around 5cm. Wrap in cling film and chill (2 hours in the fridge or 15 minutes in the freezer).
Cut into even-sized discs, place on a sheet of baking paper and bake in a preheated oven at 170°C for 15 minutes. Remove from the oven and leave to cool.
For the chocolate mousse: Cut the chocolate up into small pieces. Boil the cream in a small pan, pour the boiling cream over the chocolate and stir well to obtain an even texture. In four stages, add the egg whites that have been whipped into stiff peaks with the sugar.
To retain the fluffy texture of the mousse, don’t stir it too much.
Arrangement: Break up the biscuit into large pieces and place in a glass, add the mango and top with a layer of the chocolate mousse.
Leave to chill in the fridge for at least 2 hours.