For 6 verrines
Preparation time : 50 mins
+ 4 hours resting time
Cooking time : 12 mins
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. Pour in the chocolate pearls and mix everything together.
Place the mousse in Le Tube with a verrine nozzle. Refrigerate for at least 4 hours.
Preheat the oven to 180°C.
Put the cubed butter in a food processor bowl, then incorporate the sugars and salt, whisking until you obtain a uniform mixture.
Add the beaten egg whites and continue whisking.
Finally, add the flour gradually and mix until a smooth dough is obtained.
Fill Le Tube using a biscuit disc (curved side towards the inside of Le Tube) and set the position to 2 cl (20 ml). If the mixture is too runny, refrigerate it for 30 minutes.
Place the silicone mat on a perforated baking sheet and begin piping the mixture, slightly spacing the cookies out.
Bake for 12 minutes and cool on a wire rack.
Melt the chocolate in a bain-marie Place it in a cone made from baking paper.
Pipe BOO or your desired designs onto the cookies.
Adjust Le Tube to the 5 cl (50 ml) position then fill the verrines. Place a few Oreo crumbs on each of them then plant a cookie and serve.