Congac truffle mousse

Ingredients

Directions

1. 1

   Chopping chocolate. Melt at low heat in 100 g liquid cream while stirring. Add cognac. Whip the mixture with the whisks of the hand mixer until creamy. Leave to cool

2. 2

   Whip the rest of the cream until stiff and fold into the lukewarm

3. 3

   Lift the chocolate cream. Chill for at least 5 hours

4. 4

   Drain the apricots, collect the juice. Puree the apricots, except for 6 halves, with 3-4 tablespoons of juice. Season to taste with lemon juice and vanilla sugar. Clean, wash or peel the fruits for decoration and chop if necessary. Cut the rest of the apricots into slices

5. 5

   Pour the mousse into a piping bag with star-shaped spout. Dust the plate with cocoa and sprinkle mousse on it. Serve with sauce. Decorate with fruit and possibly mint