Makes 9 cups
Preparation time : 40 min
Baking time: 20 min
Resting time : 4 hours
Preparing the chocolate mousse
Separate the egg whites from the yolks.
Melt the chocolate in a bain-marie.
Add the egg yolks to a food processor bowl and whisk. Then add the melted chocolate and continue whisking.
Whisk the egg whites then add a pinch of salt. Gently fold the egg whites into the chocolate/egg yolk mixture in several batches.
Place the mousse in a large container and refrigerate for at least 4 hours.
Preparing the cookie cups
Preheat the oven to 180°.
Put the butter and sugar in a food processor bowl, then whisk until you obtain a uniform mixture. Add the egg and mix.
Add the dry ingredients and mix until it forms a ball.
Butter the muffin tin and press the dough into the moulds, shaping it into cups.
Cover with baking paper and place baking beads in each indentation.
Bake for 15 minutes, then remove the beads and the baking paper. Continue cooking for 5 minutes until the cookie cups are golden brown. Cool them on a rack.
Remove the cups once they have cooled down.
Add the mousse into the cooled cups using a fluted pastry bag. Enjoy immediately.