Difficulty:[usr 2]
The cakes and mousse are made in advance, we garnish at the last moment.
Make a chocolate mousse and chill it. Preheat the oven to lukewarm (180°C, th. 2/3).
Lightly and suitably butter the madeleine moulds. In a saucepan, put the chocolate and the butter in pieces. Over low heat, stirring, melt to have a smooth and homogeneous mixture.
In a bowl, mix the cocoa, sugar, flour and pinch of salt harmoniously.
In a bowl, lightly beat the eggs, plus the egg yolks. Add the vanilla extract and stir well. Gradually pour the chocolate-butter mixture into the cocoa-flour-sugar mixture. Work and incorporate carefully. Add the beaten eggs and incorporate them well.
Place the saucepan over a very, very low heat and, stirring constantly, cool the preparation. Take the madeleine molds and fill them halfway with the batter, filling the grooves well, smoothing with a spatula. Bake for 12 minutes.
Remove and unmold onto parchment paper. Let cool. The madeleine should be hard on the outside and soft on the inside.
Make the icing, keep it warm and thick. Take 1 madeleine, spread the smooth side with chocolate mousse, putting more on the wide part and do so with half of the madeleines.
Take the rest of the madeleines and cover the fluted part of each with icing and respecting the design. Cover with the glazed madeleine, sticking the narrow part on the mousse and ensuring that the 2 madeleines remain ajar like a shell.
Source:Chocolate. A devouring passion by Martine Jolly at Robert Laffont.
