Chocolate macaroon, stuffed with chocolate mousse |

Preparation time: 30 min

Preheat your oven at 310 °F

• Chocolate mousse preparation

  Whip the cream like a chantilly and keep aside in the fridge.
  
  Melt the chocolate in a water bath, remove from heat and whip vigorously a quarter of the whipped cream that is in the fridge. 

  Gently fold the rest into the mix.

  Pour in a pastry bag to easily fill in the macaroons.

  Make sure your chocolate is at least at 54°C if not your mousse will become too hard.

• Macaroons preparation

  The day before, separate the whites from the yolks and keep the whites at room temperature in an airtight container.
  In the cutter, put the almond powder and the icing sugar, mix it for a minute and pass it through a sieve. In the bowl of a kitchen aid mixer begin whipping the egg whites with a pinch of salt. Whip them until they get fluffy and start detaching from the sides of the bowl. At this stage add in the sugar and continue whipping for a few minutes until it thickens and gets shiny. Combine the egg whites with the remaining dry ingredients by folding it with a spatula. Mix a little bit more rapidly in the end until you get a smooth, almost toothpaste like, texture. Fill a pastry bag lined with a small plain tip with this mixture. Pipe the mix into little discs on a baking sheet lined with parchment paper. Dry for 5 to 10 minutes and then bake for 14 to 15 minutes.

• To serve

  Once your shells have cooled down, fill with chocolate mousse