Ingredients
- 60g brown sugar
- 100g softened butter
- 1 egg
- 200g all-purpose flour
- 60g chocolate chips
- 1 teaspoon salt
- 20g dark chocolate
- 450 mL heavy cream
- 2 egg whites
- 100g dark chocolate
- 150g Bonne Maman Hazelnut and Cocoa Spread
Preparing the cookie cups:
Step 1: In a mixing bowl, combine flour, brown sugar, and salt. Add the softened butter and egg. Then, knead the dough and stir in the chocolate chips. Once you’ve got a smooth ball, dust your work surface with flour and roll out the dough to a thickness of around 5mm.
Step 2: Cut out your flowers using a cookie cutter (for this recipe, the one used is roughly 11.5cm in diameter). To bake the cups, flip the muffin or cupcake molds, which are about 8 cm in diameter, and place the flowers on top. Bake for 10 to 12 minutes at 180°C.
Step 3: Once you’ve taken your cookie cups out of the oven, before taking them out of the mold, it’s important to let them cool down. Melt 20g of dark chocolate and brush the inside of the cookie cups. This will help waterproof them. Then leave to dry. For faster curing, you can place the cups in the fridge.
Preparing the Bonne Maman Hazelnut and Cocoa Spread and Mousse:
This mousse is made in two steps, including the preparation of a whipped ganache to give it a firm hold.
Step 5: In a saucepan, bring 450 ml of heavy cream to a boil. Then, in a mixing bowl, place 100g of dark chocolate in chunks. Pour in 1⁄3 of the cream, wait a few minutes for the chocolate to melt, and stir until smooth. Add the rest of the cream in 2 stages. Don’t forget the cream that usually sticks to the sides of the pan. Then, add the Bonne Maman Hazelnut and Cocoa Spread.
Step 6: Leave your ganache to cool, wrap in plastic and refrigerate for at least 4 hours. Ideally, overnight.
Step 7: Whip 200 ml of chilled heavy cream until whipped, then gently add 2 egg whites, also whipped. Remove your ganache from the fridge 15 minutes before processing, then whip it with a mixer for 5 to 10 minutes. Gently fold the whipped cream-whites mixture into the ganache. Your Bonne Maman Hazelnut and Cocoa Spread Mousse is now ready. You can keep it in the fridge for up to 48 hours.
Step 8: Using a piping bag, fill your cookie cups. Then, decorate with chocolate eggs, praline, and edible flowers.
Your Easter recipe is now complete and ready to enjoy with your family!
Recipie's product
Hazelnut and Cocoa Spread
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