Glass of chocolate cream with crumble and salted butter caramel mousse |

Preparation time: 30 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 8-9 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 siphon with gaz.

• Finishing

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