Chocolatines
Chocolatines: Ingredients and Preparation
Ingredients
Meringue rounds (7 cm diameter)
20 slices
Chocolate mousse I
400 g
Powdered sugar
60 g
Cocoa powder
30 g
Instructions
1
Molding
Place the meringue rounds in the bottom of a 7 cm round mold.
2
Filling
Fill about two-thirds full with the chocolate mousse.
3
Layering
Top with a second meringue round and press gently.
4
Filling to top
Fill with the remaining chocolate mousse and smooth the surface.
5
Chilling
Refrigerate for several hours or overnight.
6
Unmolding
Carefully warm the edges of the mold and unmold.
7
Decorating
Mix the powdered sugar and cocoa powder, sift together, and dust over the surface of the dessert.
