For sponge cake:

Beat the eggs with the water at the first speed in the mixer with the wire for 1 minute until they are incorporated. Then add the Parisien Choco Sponge mix and beat them all together at 3rd speed for 5-6 minutes. Pour the mixture into strips or plates and bake in a preheated air oven at 160 ° C for about 30-35 minutes or in a preheated oven at 200 ° C (top) and 180 ° C (below) for 35-40 minutes.

For the mousse:

Boil dairy cream Lowicz 36% with milk and add chocolates. Next, add whipping cream Emilie 28% in yogurt when the mixture is at 40 ° C.

Mounting :

We fill a silicone mold with the mousse that we have made up to the middle of the form. Next, we put a strip of sponge cake that we have made in the middle of the form, taking care not to touch the walls. Then, fill up the mold and close again with sponge cake. Finally, freeze, smear, unmould and coat with Sacher Caramel Norte Eurocao chocolate cover and decorate as desired.