Chocolate And Pistachio Mousse Cakes

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Cannelle et Vanille


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6 whole eggs

180 g sugar

80 g cornstarch

80 g flour

20 g cocoa powder

20 g butter, melted and cooled

100 g water

100 g sugar

2 tbsp kirsch or to taste

55 g pate a bombe

3 g gelatin leaves

85 g pistachio puree

225 ml heavy cream, whipped to soft peaks

85 g 70% chocolate

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