Passion for chocolate

White chocolate mousse

• 400g cream
• 220g white chocolate
• 2 eggs separated

Heat half the cream and pour it on the chocolate to melt, set aside.

Beat the egg yolks until pale yellow and fold it into the chocolate mixture.

Beat the egg whites until stiff peaks form, fold into the egg whites and mix with the semi-whipped cream.

Chocolate pudding

• 375g dark chocolate
• 350g unsalted butter
• 100g flour
• 40g cocoa powder
• 7 whole eggs
• 400g sugar

Melt the chocolate with the butter and fold in the egg yolks. Add the sifted flour and cocoa powder. Finally fold in the meringue and mix it gently.

Pour into moulds and bake at 170°C for 12-15 minutes.

Bitter chocolate sorbet

• 250ml milk
• 250ml water
• 150g sugar
• 200g dark chocolate (about 60% cacao)

Put the milk, water and sugar in a saucepan and bring slowly to the boil. Remove from heat, add the broken chocolate and stir until melted completely.

Leave to cool and churn in an ice cream machine.