Not so long ago I published a recipe for dark chocolate semi-spheres. Those were covered in a red mirror glaze, very appropriate for Christmas.
Today’s recipe is less festive but equally elegant, decorated with a white chocolate feather and with a very thin cookie bottom. And on the inside, surprise! Creamy white chocolate heart.
Actually, I can shut up now because these mousses are perfect by themselves but I love talking. The trick for the feather is melting white chocolate, dipping a knife and make marks on a baking paper. Freeze it overnight and make the mark the next day using a hot knife.
