Chocolate dessert

Name: Chocolate dessert
Ingredients: 50 g Fine sugar; 50 g Almond powder; 45 g Flour; 50 g Powdered sugar; 50 g Soft butter; 50 g Soft butter; 10 g Cocoa powder; 50 g Egg white; Dark chocolate; 10 g Cocoa powder; Rice crispies; 40 g Flour; 400 g whipped pâte à bombe; 600 g lightly whipped cream; 300 g melted dark chocolate; 235 g Dark chocolate; 2 units.items gelatin sheet; 150 g Cream; 150 g Egg white; 50 g Fine sugar; 150 g Cream; 150 g Milk; 30 g Egg yolk; 30 g Sugar; 50 g Sugar; 2 Water; 150 g Milk chocolate; a little salt; chocolate ice cream; 30 g Cocoa powder

This recipe consists of various preparations with chocolate, including mousse, crémeux, and decorations.

Ingredients

50gFine sugar

50gAlmond powder

45gFlour

50gSoft butter

10gCocoa powder

a little salt

50gPowdered sugar

50gSoft butter

50gEgg white

10gCocoa powder

40gFlour

Dark chocolate

Rice crispies

400gwhipped pâte à bombe

600glightly whipped cream

300gmelted dark chocolate

235gDark chocolate

2units.itemsgelatin sheet

150gCream

150gEgg white

50gFine sugar

150gCream

150gMilk

30gEgg yolk

30gSugar

150gMilk chocolate

50gSugar

2Water

chocolate ice cream

30gCocoa powder

Banyuls grand cru

Preparation

Crumble the butter with sugar and almond powder.
Mix the flour with cocoa powder and salt.
Mix this into the butter mixture.
Bake at 155°C until it becomes a crumble.

Mix everything in the food processor to a smooth batter.
Using a piping bag, pipe thin strips onto a baking mat.
Bake at 170°C and shape immediately as it comes out of the oven.

Melt the chocolate au bain-marie.
Mix in some rice crispies to taste.
Spread onto a piece of baking paper, place a second sheet on top, and roll out thinly.
Chill the chocolate sheet and cut out to the desired size.

Mix half of the cream with the chocolate.
Add this to the pâte à bombe and then mix in the rest of the cream.
Pipe into silicone molds and freeze.
Let thaw before serving.

Bring the cream to a boil and melt the gelatin in it.
Pour this over the chocolate and mix to an emulsion (with a whisk). Let cool.
Whip the egg white with the sugar. Mix 1/3 of the whipped egg white into the cream mixture.
Then fold in the rest and freeze in silicone molds.
Let thaw before serving.