Rubis chocolate macaroon

Preparation time: 30 min

Preheat your at 0 °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.