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Ingredients for the "Beret Basque" chocolate dessert:
Chocolate mousse:
6 egg whites,
7 oz (200g) dark cooking chocolate,
caster sugarChocolate ganache:
7 oz (200g) Dark cooking chocolate,
7 oz (200g) double cream
Step-by-step directions
Whisk the egg white until a nice, stiff foam. Melt the chocolate with a little water (a couple of table spoons will do) until you obtain a thick paste. Very carefully mix in the egg whites. The chocolate mousse should be firm to the touch. Shape it into the form of a French beret (flat type of hat from the Basque region south-west of France).
Make a chocolate ganache with the dark chocolate and the cream. Cover the beret beret with ganache in way that it keep its shape. Sprinkle with chocolate shavings. Keep refrigerated until serving.
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Add AFTouch to your home screen
A shortcut on your phone for one-tap access.
How to do it on iPhone :
1. In Safari, tap the Share button (square with an up arrow, at the bottom of the screen).
2. Scroll down and tap "Add to Home Screen".
3. Tap Add at the top right.
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