INGREDIENTS |
Biscuit feuillentine
- 130g chocolate milk
- 225g praline
- 90g feuillentine crispy
Chocolate mousse
- 50g cream
- 270g milk
- 225g glucose
- 630g chocolate milk
- 360g butter
- 180 whipping cream
- 270g nuts
Raspberry sauce
- 200g raspberry purée or frozen coulis
- 50g sugar
- 5g cornflour
- Rose water
PREPARATION |
1. For the biscuit feuillentine, melt the chocolate milk, mix it with praline and feuillentine.
2. For the chocolate mousse, heat the milk, cream and glucose and pour into chocolate milk and keep it warm. Then add nuts roasted butter and whipping cream.
3. For the raspberry sauce, boil the coulis with sugar and then add the cornflour.
4. Boil for an additional 5 minutes and add around 2ml of rose water.
