This year, the Easter festivities are celebrated in confinement, but there is no question of forgetting the chocolate! Chef Julien Conca gives us his recipe for chocolate mousse, streusel and passion cream.
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Recipe of the chocolate mousse, streusel and creamy passion of Julien Conca
Preparation time: 30 minutes
Setting time : One night in the fridge
Ingredients:
For the chocolate mousse:
150 g of chocolate,
40 g of milk
3 egg whites,
40 g sugar,
90 g of cream
For the streusel:
125 g flour,
125 g brown sugar,
125 g hazelnut powder,
125 g butter,
50 g bitter cocoa
For the passion fruit cream:
125 g passion fruit pulp,
80 g sugar
3 egg yolks,
1 egg white ,
75 g butter,
1 leaf of gelatine
Preparation :
The chocolate mousse
Put the milk, cream and sugar in a saucepan and bring to a boil. Pour hot over the chocolate cut into squares and stir until the chocolate is melted. Whip the egg whites until stiff and fold them gently into the chocolate with a spatula. Pour the preparation into verrines and let stand overnight.
The streusel
Mix all the ingredients in a mixer until you obtain a paste forming a powder (like a crumble). Bake at 170°C for 20 minutes.
The passion fruit cream
Cut the passion fruit in half and empty them into a saucepan with the butter. Put the whole to boil. In a bowl, mix the eggs and the sugar, whiten the mixture. Once the mixture has come to a boil, blend it and pass it through a sieve in order to remove the small grains of passion fruit. Pour over the egg and sugar mixture. Put the mixture back into the pan and cook over low heat for 5 minutes. Soak the gelatin sheet in cold water. At the end of the 5 min, cut the fire, add the gelatin sheet well softened and remove the device in a container and let it set in the cool.
Presentation:
In a round plate, place the chocolate mousse in the center. Sprinkle with streusel. Add a few touches of passion fruit cream on each side of the chocolate mousse. Enjoy!
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