Ingredients for 4 people:
- 2 pineapple slices
- 150 g (5 1/2 oz) dark chocolate
- 50 ml (1/4 cup) whipping cream
- 1 whole egg + 2 whites
- 100 g (3 1/2 oz) sugar
- 1/2 lemon
Cut the pineapple into small pieces. Divide into 4 glasses and sprinkle lightly with lemon juice.
Break the chocolate into pieces. Melt for 2 minutes in a double boiler, then add the boiling cream. mix well and let cool. Stir in egg yolk with a whisk.
Beat the 3 egg whites until stiff. Add 20 g of sugar while beating, then gently fold in the chocolate. Divide between glasses. Refrigerate for 2 hours.
Heat the remaining 80 g sugar in 2 tablespoons water and 1 tablespoon lemon juice without stirring until it caramelise. Pour it in filet on a baking paper sheet and let harden. Peel the pieces of caramel and decorate your Chocolate-Pineapple mousse just before serving.