All in the kitchen: Cyril Lignac's recipe for dark chocolate foam
Preparation time: 30 minutes
Cooking time: 5 minutes
Cooling time: 2 hours
Ingredients 4 people
-200g of crushed dark chocolate
-100g crushed milk chocolate
-17cl whole liquid cream at 35% mg
-3cl whole milk
-9 organic egg whites
-80g sugar powder
-50g of lace pancakes
Preparation of Cyril Lignac's dark chocolate foam
Place the saucepan containing the crushed chocolates on a saucepan of hot water and let them melt in a water bath. Mix over low heat.
Heat the cream and milk in a saucepan. Remove the chocolate bowl. Gradually pour the hot cream and milk on the melted chocolates mixing until to obtain a smooth ganache.
Put the egg whites into a bowl, slowly starting to incorporate some of the sugar, then squeeze them together with the rest of the sugar.
Pour the whites over the chocolate preparation and gently incorporate them with the whip, finish the mixture with a Maryse to recover the mixture from the edges. Add the coarsely crumbled lace pancakes.
Garnish the ramekins with chocolate mousse and place them in the refrigerator for at least 2 hours before tasting.
