Chocolate Shell, Whipped Cream and Mimolette Cheese

Dessert

4 persons

3/5

1 hour

–

Small balloons • 160 gr of dark chocolate • 60 gr of soft César Losfeld butter • 40 gr of César Losfeldmimolette •  50 cl of full cream • 50 gr of powdered sugar

• Place the cream, bowl and whisk in the freezer for 15 minutes.
• In a double boiler, melt the chocolate with the butter.
• Once melted, pour some of the chocolate into 4 small flat plates to serve as a base for your shells.
• Inflate small balloons, dip them in the remaining melted chocolate and place them on your bases.
• In the cold bowl, pour the cream with the powdered sugar.
• Whip the cream slowly, then faster and faster until it is thick.
• Put the whipped cream in the shells and add some shavings of mimolette.