Chocolate mousse and caramelised popcorn
Preparation time: 15 min - Time to set aside: 3 hours - Cooking time: 4 to 5 min
For 4 people:
4 fresh eggs
125 g dark or milk chocolate
1 pinch of Le Saunier de Camargue ground salt
25 g popcorn kernels
20 g brown sugar
1 large pinch of Le Saunier de Camargue Fleur de Sel
Melt the chocolate using a bain-marie method.
Separate the egg whites from the yolks and put them in two different bowls.
Whip the egg whites with the Le Saunier de Camargue coarse salt until the mixture is firm.
Add the chocolate to the egg yolks.
Slowly add the egg whites to the chocolate mixture, stirring gently. Pour into verrines then leave to set in the fridge for at least 3 hours.
Put the oil and the popcorn kernels in a saucepan, cover and cook over a medium heat. Stir from time to time, while shaking the saucepan (keep the lid on), so that the kernels will burst.
When the kernels have turned into popcorn, add the sugar and leave it to melt over a low heat. Add the Le Saunier de Camargue fleur de sel. Stir so that all the popcorn is covered in caramel.
Add some caramelised popcorn to a verrine of chocolate mousse.