Crunchy praline mousse recipe with a milk chocolate shell
Ingredients · Servings 4
- 3 puffed rice cakes
- 320g of full-fat liquid whipping cream
- 70g of dark chocolate
- 80g of praline treats
- 50g of white chocolate
- 200g of milk chocolate
- a few chocolate balls or small Easter eggs
Method · 20 min
- Place the chopped chocolate in a mixing bowl. In a saucepan, briefly boil 70 grams of liquid cream and pour it over the chocolate.
- Mix quickly until you obtain a smooth chocolate. Add the puffed rice cakes, previously cut into small pieces.
- Pour into the mold and place in the refrigerator for 30 minutes. Unmold.
- Clean and dry the mold thoroughly. Melt the white chocolate and, using a fine brush, draw small designs. Let the chocolate set.
- Melt the milk chocolate. Pour a little milk chocolate over each design and let it set.
- Then coat the entire mold with chocolate once, let it set, then a second time.
- Make the praline mousse. Melt the Gourmandises praline in the remaining milk chocolate and whip the remaining 250 grams of fresh cream into whipped cream.
- Take 2 tablespoons of whipped cream and quickly mix them with the praline. Then, mix in the rest more gently.
