Delightful crisp and a tender chocolate mousse in one Christmas recipe. Can it get any better than this? This patisserie is pretty easy to make. The presentation requires precision and advanced patisserie skills, the rest is pretty straightforward. Tip of the chef: if you don't have an airbrush gun at your disposal, you can dust the surface with chocolate powder or a mix of cocoa powder and icing sugar.

Level:: Medium
Makes:: 1 x 18 cm ring

250 g

Callebaut Dark Chocolate - C811 - 5kg Block
250 g

butter
200 g

pasteurized egg whites
150 g

sugar
90 g

pasteurized egg yolks

Melt the chocolate to 45°C.
Beat the butter until smooth.
Add the chocolate into the butter in three additions.
Beat until smooth.
Make an Italian meringue with the egg white and sugar.
Add the egg yolk and whisk for 30 sec.
Fold the two mixes together and use immediately.