Melange of chocolate and love

Instructions

1. 1

   For the chocolate mousse:

2. 2

   In a saucepan, melt the chocolate.

3. 3

   Beat the 4 egg whites into stiff peaks, with a pinch of salt.

4. 4

   Pourse over it the melted chocolate, leaving about 2 large tablespoons in the pan.

5. 5

   Gently fold to avoid breaking the whites!

6. 6

   Fill the glasses halfway with this mousse, and cover with melted chocolate, smoothing so that all the surface is covered.

7. 7

   Refrigerate for at least 2 to 3 hours.

8. 8

   For the pastry cream:

9. 9

   Temper the 2 egg yolks, with 100 g of sugar and vanilla sugar.

10. 10

    Then add the flour (50 g), and mix.

11. 11

    Add a little milk to make the mixture easier to work with.

12. 12

    Remove all lumps.

13. 13

    Heat the rest of the milk.

14. 14

    After a few minutes, when it is warm, add the mixture and beat with a whisk until boiling.

15. 15

    The cream should be quite thick, when you stop cooking shortly after boiling.

16. 16

    Fill the glasses with this cream, leaving about 2 cm free.

17. 17

    Refrigerate for 2 hours. Before serving, put a spoonful of praline on the surface of each glass.

18. 18

    For the whipped cream:

19. 19

    Beat your cream in an electric whisk bowl that has been in the refrigerator for 15 minutes.

20. 20

    Continue until you get a firm chantilly.

21. 21

    Fill the rest of the glasses, and let it overflow at the top of each one.