Melt the couverture chocolate in a bain-marie, taking care not to let it come into contact with water.
To ensure that the chocolate is shiny and crisp, it is advisable to use a thermometer to check the following temperature curves. This is called tempering the chocolate! First melt your chocolate at 55°C, then let it cool to 28°C and finally raise the temperature to 32°C. Once your chocolate has reached 32°C, you can pour it into your silicone moulds.
Remove any excess chocolate from the moulds. Repeat this operation a second time a few minutes later.
Turn the mould over onto baking paper and leave your chocolate shells to set for 1 whole day.
Once they have set, you can carefully remove them from the moulds.
2. Chocolate mousse :
Separate the egg whites from the yolks. Using an electric mixer, beat the egg whites until stiff, then add the sugar in 3 batches to make a French meringue.
Melt the couverture chocolate with the butter over a medium heat, then add the egg yolks, taking care not to let the chocolate get too hot.
Whisk to combine. Add half the prepared meringue and mix. Then add the second half of the meringue and mix more gently.
Pipe the chocolate mousse into the unmoulded shells and refrigerate for at least 4 hours.
3. Decoration :
Once your shells and mousses have cooled, decorate them with fillets of melted white chocolate, 3-chocolate pearls or praline chips.
Enjoy your meal !
