Profiteroles with double chocolate

  • 20 pieces of Pidy Mini-Cornet sugared
  • 100g dark chocolate chips

For the white chocolate mousse

  • 70g milk
  • 15g sugar
  • 2 egg yolks
  • 130g white chocolate
  • 2 gelatine sheets
  • 250g half whipped cream

Bake the Mini-Cornets for 5 minutes in a preheated oven at 170°C and let them cool down.

Chocolate mousse

  • Whip the egg yolks and the sugar until thick and fluffy.
  • Pour hot milk over the egg mixture and heat to 85°C stirring continually.
  • Add the white chocolate chips, stir until all the chocolate has melted.
  • Mix the gelatin through the mass and let it cool down to room temperature.
  • Blend with the whipped cream and rest refrigerated for 2 hours.
  • Divide between the Mini-Cornets with a piping bag and finish with chocolate chips.