For the mousse:
120 g of dark chocolate, finely chopped
6 large egg yolks
1 3/4 cups all-purpose flour, sifted
1/2 cup unsalted butter, at room temperature, cut into pieces
1 1/3 cups high-quality dark chocolate, grated
2 cups heavy cream (or 2 cans of whipped cream)
For the sauce:
2 tablespoons brandy
2 large egg yolks
1/3 cup all-purpose flour
2 cups milk
1/2 teaspoon ground cinnamon
For garnish:
dark chocolate
For the mousse:
120 g of dark chocolate, finely chopped
6 large egg yolks
1 3/4 cups all-purpose flour, sifted
1/2 cup unsalted butter, at room temperature, cut into pieces
1 1/3 cups high-quality dark chocolate, grated
2 cups heavy cream (or 2 cans of whipped cream)
For the sauce:
2 tablespoons brandy
2 large egg yolks
1/3 cup all-purpose flour
2 cups milk
1/2 teaspoon ground cinnamon
For garnish:
dark chocolate
For the mousse: Melt the chocolate in a double boiler, stirring occasionally
Let it cool
Beat the egg yolks just until they're well mixed
Add the flour to the egg yolks and beat for about 5 minutes, or until well combined
Melt the remaining chocolate and add it to the mixture, beating until smooth
Add the butter and beat until the mixture is smooth and creamy
Gradually add the grated dark chocolate, beating until fully incorporated
If using fresh heavy cream, whip it until it forms soft peaks
Add a little of the whipped cream to the chocolate and mix well
Add the remaining whipped cream and mix carefully
Line a 22-cm diameter mold with plastic wrap and fill with the chocolate mixture
Smooth the top, cover with plastic wrap, and refrigerate for at least 3 hours or overnight
For the sauce: Beat the egg yolks and flour together
Add the warm milk slowly, stirring
Cook over low heat, stirring constantly, until the sauce thickens but doesn't boil
Remove from heat and add the brandy and cinnamon
Strain into a fine-mesh sieve set over a bowl of ice water
Let it cool, stirring occasionally
Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 days
Unmold the mousse onto a plate and remove the plastic wrap carefully
Smooth the top with a spatula
For garnish: Melt the dark chocolate in a double boiler
Pour into a piping bag fitted with a fine tip and pipe leaves onto parchment paper
Refrigerate until set, then serve each leaf on the mousse with the sauce poured over
Serves 16 portions.
