Chocolate mousse in boxes
Difficulty:[usr 3]
Prepare the boxes:break the chocolate into pieces and melt it in a bain-marie. When it is melted, smooth it using a spatula, then using a brush, generously brush the inside of the cases, leave to harden for a few minutes in the freezer, brush again and let harden completely.
Prepare the mousse:break the eggs, separating the whites from the yolks. Break the chocolate into pieces. Bring the cream to the boil in a saucepan, add the chocolate, let it melt. When melted, remove the pan from the heat, smooth the mixture and add the egg yolks, one at a time, stirring for a long time.
Whip the egg whites until stiff with the vanilla sugar. Gently fold the egg whites into the chocolate mixture, lifting the mass and put the mousse in the refrigerator for at least 2 hours.
Prepare the decoration:lightly whisk the egg white with a fork and dip the lemon balm leaves in it, then powder them with granulated sugar. Let them dry for a few minutes.
At the last moment, gently unmold the chocolate cases by peeling off the paper and place them on a dish.
Put the mousse in a piping bag and fill the cases.
Decorate with sugar violets and crystallized lemon balm leaves.
Serve.
