1. Cookie base recipe:
Pour the mix into a large mixing bowl. Add 1 egg and 100 g butter. Mix well with the spatula until you have a smooth, lump-free mixture.
Add all the other ingredients and mix again. Refrigerate the mix for 30 minutes minimum.
On a baking tray, make one large cookie using all the mix. Bake for 12 to 15 minutes.
Leave to cool and then form circles using the cookie cutter (you will use this later to assemble your desserts). Leave to cool completely.
2. Chocolate mousse recipe:
Soften the gelatin in a bowl of cold water.
Make the crème anglaise: heat the milk in a pan. While the milk is heating, beat the egg yolks with the sugar until the mix becomes pale.
As soon as the milk comes to the boil, add it to the egg and sugar mix .
Stir well and return it to the pan and cook until you have the correct consistency (the crème should completely coat the spatula).
Pour the crème into the pre-melted chocolate. Mix well and add the gelatine (squeeze well to remove all water). Leave to cool and then add the single cream that you have whipped gently with your spatula
3. Assembling your desserts:
Form Rhodoid (acetate cake collars) circles for your cakes. In the bottom, first place your cookie discs. Fill with chocolate mousse and smooth using the spatula. Refrigerate for at least 3 hours.
Cover your cakes with a disc of green marzipan.
Make the ears from the marzipan. Use a tooth pick to plant them into your cakes. You can also make little flowers from the marzipan.
