Chocolate mousse quenelle with salted caramel

1. Remove the chocolate mousse quenelle from the blister.
2. Place on a plate and cover with plastic.
3. Defrost in the refrigerator.

1. Grind the speculaas cookies into a fine crumb.
2. Melt the butter and mix with the cookies for the base.
3. Spread between plastic sheets.
4. Make a thin cookie base with a rolling pin.
5. Place in the refrigerator.
6. Use a round cutter to cut circles from the cookie base.

1. Caramelize the sugar in a pan over low heat.
2. Meanwhile, bring the Debic Whipping Cream without sugar to a boil.
3. When the sugar has reached the desired caramel color, slowly pour in the warm cream.
4. Stir well and add the butter and salt.
5. Stir until both are dissolved.
6. Add the dark rum last.
7. Let cool and transfer to a piping bag.
8. Store chilled.

1. Spread the chocolate callets on a baking tray with a silicone baking mat.
2. Bake for 20 minutes in an oven at 125°C.
3. Stir the callets with 2 forks and mix them.
4. Return to the oven and bake for 20 minutes at 150°C.
5. Let cool.
6. Store in a dry, airtight container.

1. Place the cookie base on a deep plate.
2. Arrange the quenelle of chocolate mousse on top.
3. Place small dots of salted caramel next to the quenelle.
4. Finish with the crumbled roasted white chocolate.

Tip: Use the time saved to prepare other dishes or to make the dessert even more beautiful. Debic offers inspiration at three levels of convenience: