Glass of chocolate cream with crumble and salted butter caramel mousse
chocolate cream with cocoa crumble and caramel mousse in a syphon.
IngredientsRecipe for ou 12 Tapas
Salty 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.
- FinishingOn 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...)