Biscuit cup with Bonne Maman Hazelnut and Cocoa Spread mousse

For the preparation of the cookie cups:

1. In a mixing bowl, mix the flour, brown sugar and salt. Add the softened butter and egg. Then, knead the dough and add the chocolate chips. Once you have obtained a uniform ball, flour your work surface and roll out your dough to a thickness of about 5mm.
2. Cut out your flowers using a cookie cutter (for this recipe, the one used measures 11.5cm in diameter). For baking in a cup shape, place the flowers on the back of muffin or cupcake molds that are about 8cm in diameter. Bake for 10 to 12 minutes at 180°C.
3. Once your cookie cups are out of the oven, it is important to wait for them to cool before removing the mold. Melt 20g of dark chocolate and brush the inside of the cookie cups. This will make them waterproof. Then, let them dry. For faster setting, you can place the cups in the fridge.
4. To prepare the Bonne Maman Hazelnut and Cocoa Spread mousse, this mousse is made in two stages, with the creation of a whipped ganache which will give it a good hold.
5. In a saucepan, boil 250 mL of full-fat cream. Then, in a mixing bowl, place 100g of dark chocolate pieces. Pour in 1⁄3 of the cream, wait a few minutes for the chocolate to melt, and emulsify until you obtain a homogeneous mixture. Add the rest of the cream in 2 times, without forgetting the fat from the cream which generally remains on the sides of the saucepan. And finally, add the Bonne Maman Hazelnut and Cocoa Spread.
6. Let your ganache cool, cover with cling film and place in the refrigerator for at least 4 hours. Ideally, overnight.
7. Whip 200 mL of very cold whole cream into Chantilly cream and gently fold in 2 egg whites that you have beaten into snow. Take your ganache out of the refrigerator 15 minutes before working it, then whip it into Chantilly cream using an electric mixer for 5 to 10 minutes. Gently add your Chantilly cream-white mixture to your whipped ganache. Your Bonne Maman Hazelnut and Cocoa Spread mousse is ready. It can be kept for 48 hours in the refrigerator.
8. You can use it to fill your biscuit cups using a piping bag, before decorating them with small chocolate eggs, praline and edible flowers.

Your Easter recipe is ready! Enjoy your meal with your family!