The corollas mousse
Instructions
In a bowl mix 90 g butter with the sugar until the mixture is fluffy.
Whip egg whites until foamy, and blend the mixture gently.
Sift the flour and pour.
When the dough is homogenous let it stand 10 minutes.
Bakery plates coated with special paper, put the mixture into 8 parts that appiattirete with the blade of the knife to about 10 inches in diameter, well spaced.
Passed the plates in the oven is already hot (180 degrees) and cook for 10 minutes.
Remove the disks with a spatula, place on the outside of turn 8 cups to give them shape and let cool.
Prepare mousse: melt the chocolate in a Bain-Marie with the butter and 3 tablespoons water, stirring with a wooden spoon until the mixture is creamy.
Remove the saucepan from heat and stir, one at a time, the egg yolks.
Whip egg whites until stiff and mix them slowly to the mixture.
Transfer the mousse in a bowl and let cool in the refrigerator.
When serving distribute in Corollas of pasta and sprinkle with icing sugar.
Ingredients and dosing for 8 persons
- For the dough:
- 100 g of butter
- 90 g of sugar
- 3 egg whites
- 90 g of flour
- For the mousse:
- 250 g of chocolate
- 30 g of butter
- 5 eggs
- Icing sugar