|180 g||brown sugar|
|90 g||castor sugar|
|90 g||treacle sugar|
|18 g||egg yolks|
|295 g||cake flour|
|2 g||bicarbonate of soda|
|2 g||baking powder|
|100 g||chocolate chips|
|10 g||gelatine leaves|
|250 g||Callebaut 823 Milk Chocolate|
Chocolate chip cookies
Melt butter, but do not heat completely. Add the eggs, yolks and both sugars. Mix to combine.
Add the remaining dry ingredients and mix to combine.
Let the dough rest for at least 30 minutes before it rolling it out, cutting and baking.
Bake at 160°C for 8 minutes.
Milk chocolate mousse
Heat the milk adding the hydrated gelatine, then add the chocolate – allow to cool.
Then fold in the whipped cream.
Set in moulds, so that each mousse is round and roughly the same size as the cookies, making sure they are 1-2 cm thick and then freeze.
Sandwich between the cookies, serve and enjoy!