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Glass of chocolate cream with crumble and salted butter caramel mousse

chocolate cream with cocoa crumble and caramel mousse in a syphon.


Recipe for ou 12 Tapas

Chocolate cream

125 Ml
35% cooking cream
125 Ml
30 Gr
135 Gr
Dark chocolate
3 Unit(s)
Egg yolk

Cocoa crumble

115 Gr
70 Gr
130 Gr
Wheat flour
15 Gr
Cocoa powder

Salty caramel mousse

100 Gr
10 Gr
350 Gr
Cream 35%
Glass of chocolate cream with crumble and salted butter caramel mousse

Preparation time: 30.00 min

  • Chocolate cream

    Boil the milk and the cream together. Whip egg yolks and sugar together. Temper the eggs with the mix of milk and cream and put it back in the pot with the rest of the milk and cream. Cook it as a custard cream. Out of the fire add the chocolate and stear until it is molted. Shed in little glasses and leave it in the fridge.

  • Cocoa crumble

    Temper the butter one hour before to use it. Mix all the ingredients together and make like sand with it. Put it on a tray on a parchemin paper and cook it 10 minutes in the oven at 390°F. Cool it down.

  • Caramel mousse

    Make a caramel with just the sugar. Add the butter inside then the cream. Cool it down and put it in a syphon with gaz.

  • Finishing
    On the top of the chocolate cream, pour a few pieces of crumble then the caramel mousse. Serve.

You can change the flavours of the cream (white chocolate, vanilla...)

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