Congac Truffle Mousse

1. chop the chocolate. Melt at low temperature in 100 g liquid whipped cream, stirring. Add the cognac. Whip the mixture with the whisk of a hand mixer until creamy. Cool.

Whip the remaining whipped cream until stiff and fold into the lukewarm chocolate cream. Leave to cool for at least 5 hours.

Drain the apricots and collect the juice. Mash apricots, except for 6 halves, with 3-4 tbsp juice. Season with juice of one lemon and vanillin sugar. Clean the fruit for decorating, rinse or remove the peel and

Remove peel and perhaps cut into small pieces. Cut the rest of the apricots into wedges.

Put the mousse into a piping bag with a nozzle. Dust plate with cocoa and pipe mousse onto it. Serve with sauce. Decorate with fruit and perhaps mint.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever tastes better to you.

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