White mousse with chocolate crunchy pralines

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Chop the couverture, melt carefully over a warm water bath. Beat the egg yolks, cognac, vanillin sugar and 1 tablespoon of sugar over a hot water bath until foamy. Stir in the couverture. Squeeze the gelatine and dissolve in the warm chocolate mixture.

2. 2

   Whip cream until stiff and fold in. Pour into 4 glasses (200 ml each) and chill for approx. 2 hours. Chop the dark chocolate coating and melt over a warm water bath. Roast almonds in a pan without fat. Sprinkle 1 tablespoon of sugar on top and let it caramelize while stirring. Spread the almonds on a piece of aluminium foil lightly coated with oil and let it cool down. Rub the almonds together with your fingers so that they separate. Mix with cornflakes in a bowl. Pour in the couverture and mix in. Place small heaps on baking paper with 2 teaspoons and let them dry.

3. 3

   Spread the almonds on a piece of aluminium foil lightly coated with oil and let it cool down. Rub the almonds together with your fingers so that they separate. Mix with cornflakes in a bowl. Pour in the couverture and mix in. Place small heaps on baking paper with 2 teaspoons and let them dry. Decorate mousse with chocolate crunchy pralines and serve. Add the remaining chocolate crunchy pralines

4. 4

   2 hours waiting time

Nutrition Facts

KCAL
790 kcal

CARBS
59 g

FATS
55 g

PROTEINS
13 g