Chocolate Dipped Mousse Cookies


These small cakes are a traditional Danish dessert called Sarah Bernhardt cakes. The cakes consist of a macaron topped with a chocolate truffle dipped in dark chocolate.
We’ve made the cakes in a mini version, so it makes a perfect one bite treat. A small petit four cake, you could call it.

The art of tempering chocolate can be hard to master, but with Ztove it’s not that difficult, as we easily can control the temperature the chocolate is heated to. In this recipe, we describe how you can temper chocolate easily with Ztove.

The chocolate coat uses cocoa butter, which makes the chocolate thinner and easier to dip the cookies in. The amount of cocoa butter depends on how thin a chocolate layer yo wish and the type of chocolate you use. Most chocolate you find in the supermarket is quite thick, so you will need a fair amount of cocoa butter to make it thinner.


Chocolate Truffle

2 pcs. Leaf gelatin

200 gram Chopped dark chocolate

5 dl Heavy cream 38%


60-80 pcs. Macaroons (store-bought or homemade)

Chocolate Coating

75 gram Cocoa butter

300 gram Finely chopped dark chocolate

20-30 gram Chopped almonds or sprinkles


Chocolate truffle

Soak the gelatin leaves in cold water for about 10 minutes.

Combine chocolate and heavy cream in a saucepan and set the temperature to 60ºC. Stir occasionally until the chocolate is melted and combined with the cream. Remove the pan from the heat.

Squeeze the water from the gelatin. Add the gelatin to the chocolate mixture and stir until dissolved.

Pour the mixture into a bowl and cover with cling film, making sure it touches the mousse to avoid skin formation.

Refrigerate until completely chilled, 4-5 hours or overnight.

Assemble the cakes

Whip the chilled chocolate mixture with a hand mixer until firm but fluffy, 1-2 minutes depending on your hand mixer.

Spread the chocolate cream on the macaroons with a small palette knife. Smooth the mousse so it into a pointed peak. Alternatively, you can pipe the mousse onto the macarons using a piping bag with a large star nozzle.

Refrigerate the cakes while tempering the chocolate.

Temper the chocolate

Add cocoa butter and 175 g of the finely chopped chocolate to a saucepan. Set the temperature to 50°C and melt the chocolate, stirring gently. Both cocoa butter and chocolate should be completely melted.

When the cocoa butter and chocolate are fully melted, remove from the heat.

Add the remaining 125 g finely chopped chocolate, stirring gently. When the last of the chocolate has melted, it is tempered and ready to use.

Dip the cakes in chocolate

Pour the chocolate into a glass big enough to dip the macarons.

Dip each macaron in the chocolate, make sure all the mousse is covered. Gently Shake excess chocolate off, then place the cake on a piece of baking paper. Decorate with chopped almonds or sprinkles. Repeat until all the macarons are covered.

Let the chocolate set and store the cookies in the refrigerator.


You’ll have some melted chocolate left over. You can either pour it into a mol, let it set and use it next time you want to make something with chocolate. Or you can mix it with cereal, nuts, marshmallows and whatever else you have on hand. Drop small mounds of the mixture onto a piece of baking paper. Let it set, and you have a yummy little snack.