Our journalist Pierre Herbulot slipped into the kitchens of the prestigious Hôtel du Palais in Biarritz.
There he met pastry chef Aleksandre Oliver, who delivered his ultra gourmet chocolate mousse recipe.
Every Saturday, our journalist Pierre Herbulot goes to meet a chef to give us his vision of cooking but also a recipe to make at home to impress his guests.
He went to the legendary Hôtel du Palais in Biarritz.
There he met pastry chef Aleksandre Oliver, who delivered his delicious and very gourmet chocolate mousse recipe.
Allow about an hour of preparation before feasting.
Aleksandre Oliver's chocolate mousse
Ingredients for 6 people:
500g of 35% liquid cream
250g of milk
300g of milk
chocolate 50g of dark chocolate
1 gelatin sheet (optional)
Caramel (optional):
200g sugar
200g liquid cream
25g butter
1 pinch of fleur de sel
Cocoa crumble (optional):
100g of flour
100g of butter
75g of brown sugar
15g of cocoa powder
1 pinch of fleur de sel
Caramelized hazelnuts (optional):
100 g of sugar
200 g of water
A few hazelnuts
The steps of the recipe:
1.
Start by increasing the weight of liquid cream until the consistency of shaving foam is obtained.
2.
In a saucepan, boil the milk, add a gelatin sheet soaked in cold water and wrung out, then pour over the chocolate.
3.
Mix gently with a whisk and let cool for a few minutes.
4.
Add the whipped cream in 3 batches, mixing as gently as possible.
5.
For the caramel, melt the sugar in a saucepan, add the hot cream, being careful of splashing.
Cook for 4 to 5 minutes, add the butter, a pinch of salt and set aside.
6.
For the crumble, mix all the ingredients and bake for 15 minutes at 160 degrees.
7.
For the hazelnuts, make a syrup by heating the water and sugar, soak the hazelnuts in it before baking them in the oven on baking paper for 20 minutes at 160 degrees.
8.
For the dressing, pour the mousse into a bowl, add a little caramel, cover with crumble, add a few hazelnuts and a few grains of fleur de sel, it's ready.