White Chocolate Mousse with Caramelized Walnuts

For the white chocolate mousse cake with caramelized walnuts, preheat the oven to 180 degrees top/bottom heat. Grease and flour a king cake pan.

For the sponge cake, separate the eggs. Beat the egg whites with a pinch of salt until stiff. Stir in sugar and vanilla sugar. Finally, fold in the flour with the baking powder and spread into the mixture in the king cake pan. Bake for approx. 15-20 minutes. Test with a chopstick. Let cool.

Melt the chocolate slowly in a water bath. Soak the gelatin in cold water for 5 minutes. In a bowl over steam, whisk the egg and yolks until foamy (I do this with a mixer).

Squeeze the gelatine and let it melt. Then stir in the chocolate. Remove from heat and stir in a cold water bath until cool. Beat the whipped cream and stir in a part first, that everything is well mixed, then fold in the rest.

Line the king cake pan with plastic wrap. Put the sponge cake in it and put the chocolate mousse on top. Put in the refrigerator for about an hour.

In the meantime, put the sugar in a saucepan and let it melt slowly. It is best to stir with a wooden spoon. Do not let it get too dark!

Add the walnuts and stir well. Empty the caramelized nuts onto a sheet of baking paper and let cool. Place in a baggie and beat until small.

Cut the chocolate mousse slices and sprinkle with the caramelized nuts.

Preparation Tip:

Decorate the chocolate mousse slices with a halved plum, if desired, to make them a little fruitier.

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