Ingredients
For
1
servings
600 g egg white
240 g sugar
150 g egg yolk
74 g cocoa powder
236 g toasted almond paste
78 g white couverture chocolate 35%
4 g sea salt flake
292 g feulletine
21 g toasted almond nibs
Preparation
Whip up the Debic Chocolate Mousses with trimoline till soft peak. Add in melted gelatin. Whip it till medium peak for piping consistency.
Make a meringue with egg white with sugar, fold in egg yolk. Lastly add in sifted cocoa powder.
Melt the white chocolate. Fold well all the ingredients. Use as base for crunchy texture.
