Royal dessert with traditional chocolate mousse and crème brûlée
This delicious Royal Chocolate dessert is just waiting for you! On the menu: chocolate mousse, crème brûlée and crêpe dentelle biscuits. A delight !
- 600g of Marie Morin Traditional chocolate Mousse
- 2 Marie Morin Classic Crème brûlée
- 125g of egg white
- 125g of sugar
- 50g of icing sugar
- 50g of ground almonds
- 50g of flour
- 50g of black chocolate
- 90g of praline
- 70 g of Authentique Gavottes® crêpes dentelle biscuits
Step 1
Make the passover cake:
Preheat your oven to 200°C.
Whisk the egg whites until firm and add the sugar to get a meringue. Mix the flour, icing sugar and ground almonds together. Delicately add to the meringue. Spread the mixture onto a piece of baking paper.
Bake for 12 minutes at 200°C. Remove from the oven and leave to cool.
Cut the meringue using a biscuit-cutter.
Step 2
Make the crunchy layer:
Melt the chocolate and praline. Crush the crêpes dentelle biscuits into pieces, then add them to the melted chocolate praline. Pour the mixture onto a baking tray and chill in the fridge.
Remove the mixture from the fridge and cut it using a biscuit-cutter.
Step 3
Assembling the dessert:
Place the cake in the bottom of the glass, then add a crunchy layer, and lastly some mousse.
Add a second circle of cake, a crunchy circle, some crème brûlée and lastly some mousse.
Tip
Add a few chocolate shavings to decorate.
