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Le Chaudron recipe
Tuiles aux amandes sur une mousse chocolat de Tata Renée
Aunt Renée's chocolate mousse with almond tuiles
⏱ 265 minServes 6Easy480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
375 g (13 oz)milk chocolate
5egg yolks
4egg whites
5 tbspthick crème fraîche
5 tbspsuperfine sugar
12almond tuiles
- 375 g (13 oz) milk chocolate
- 5 egg yolks
- 4 egg whites
- 5 tbsp thick crème fraîche
- 5 tbsp superfine sugar
- 12 almond tuiles
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Break the 375 g (13 oz) milk chocolate into pieces and melt in the bowl set over the pan of simmering water, stirring with the spatula until completely smooth.
- Take the bowl off the water bath and let the chocolate cool for 10 minutes. It should feel lukewarm, or it would cook the egg yolks in the next step.
- Whisk the 5 egg yolks into the warm chocolate one at a time, then the 5 tablespoons crème fraîche, until smooth and glossy. Five yolks for four whites is not a mistake: it's what gives this mousse its richness.
- Beat the 4 egg whites with an electric mixer. As soon as they're foamy, sprinkle in the 5 tablespoons sugar and keep beating for 3 minutes until stiff and glossy.
- Fold the whites into the chocolate in three additions with the spatula, lifting from the bottom without stirring, so you don't break the air bubbles.
- Pour into the deep serving dish, smooth the top and refrigerate for at least 4 hours, ideally overnight, until fully set.
- To serve, stick plenty of almond tuiles into the mousse.
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