Serves 4 people:
300 g of dark coating chocolate, 4 whole eggs, 250 ml of cream, 2 sprigs of mint, cocoa powder and a fine plastic film to spread the chocolate out on.
Instructions:
To prepare the mousse, melt the chocolate in a bowl in a bain marie with the 4 egg yolks. Leave to cooland carefully add the whipped cream and whipped egg whites. Cook the mixture until it forms a meringue, and place inside a pastry bag.
To prepare the fine chocolate sheets, first cut the plastic film in rectangles (7 cm wide by 12 cm long). Make 3 per serving. Then melt the chocolate at 40 °C. Use a spatula to spread a thin layer of chocolate onto the plastic film rectangles.
Place a sheet of chocolate onto a plate, cover with the mousse, top with a second sheet of chocolate and repeat the process. Sprinkle with cocoa powder. Decorate with citrus caramel and accompany with a tangerine sorbet and a mint leaf.
