Rubis chocolate macaroon

Preparation time: 15 min

Preheat your at 0 °F

• Chocolate mousse preparation

  Whip the cream until soft peaks form, then set aside in the refrigerator.

  Place the chocolate in a double boiler. It is important that the chocolate reaches a minimum temperature of 54°C, otherwise your mousse will harden quickly.

  Once melted, remove from the heat and vigorously whisk in 1/4 of the whipped cream from the refrigerator.

  Gently fold in the rest, still using the whisk.