Piment Oiseaux rouge entier
Dark Chocolate (minimum 60%)
150 + 40g
In a saucepan, melt the chocolate in a bain-marie. In another pan, bring the cream to the boil. Pour the cream in three batches over the chocolate and mix with a Maryse to make the ganache.
Separate the egg whites from the yolks and add the yolks to the ganache and mix. Beat the egg whites until stiff and gradually add the sugar until the whites are stiff. Pour the first half of the whites into the ganache and mix. Fold in the rest. Grate a few chocolate chips and add them to the mousse. Pour the mousse into a bowl and set aside for at least 2 hours.
Preheat oven to 195 °C. In a bowl, mix the flour, oats, sugar, 2 – 3 Crushed Bird Chillies and the butter and knead to a sandy dough. Bake in a pan for 20 minutes. Allow to cool and break the crumble into pieces. Add to the top of the mousse.