Memorable Mousse

Whisk the egg yolk and sugar together
Bring the cream to the boil and pour onto the egg yolks and sugar. Cook to 85c
Add in the Callebaut gold chocolate callets and emulsify. Allow to cool to 35c
Pipe the mixture into 20 25g circles in a round silicone mould and freeze

Whisk the egg yolk and sugar together
Bring the cream to the boil and then pour onto the egg yolks and sugar. Cook to 85c
Add in the Callebaut gold chocolate callets and emulsify. Allow to cool to 35c
Pipe 15g into a round silicone mould and freeze

Pre-heat the oven to 180c
Rub the butter into the all the dry ingredients
Add the eggs to bring the mix together and form a dough
Roll out the dough to 4mm and cut 6cm round disks from the dough
Refrigerate for 30 minutes before baking
Bake for 8 minutes

Demould the mousse onto a wire rack and pour the glaze on top
Remove from the rack when it has stopped dripping and place on one of the sables
Cover the sides with dark chocolate vermicelli
Finish with a wax seal stamp on top