Ingredients for the "Beret Basque" chocolate dessert
6 egg whites,
200g dark cooking chocolate,
200g Dark cooking chocolate,
200g double cream
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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