Home Recipes Chocolate mousse quenelle

Chocolate mousse quenelle

on a speculoos cookie base with salted caramel and roasted white chocolate

Debic Shapes Debic cream35%
62180000-15e0-2a28-5212-08d9ae9fb5a9

Ingredients

For 10 servings

CHOCOLATE MOUSSE QUENELLE

10 Debic Shapes Chocolate Mousse Quenelles

Speculoos cookie base

100 g butter

200 g speculoos ccokies

Salted caramel

350 g sugar

200 g Debic Cream 35%

50 g butter

5 g fleur de sel

15 g dark rum

Roasted white chocolate

200 g white chocolate callets

Preparation

Take the chocolate mousse quenelle out of the package. Put on a plate and cover with plastic. Defrost in the fridge.

Grind the cookies in to a fine crumble. Melt the butter and mix with the ground

cookies. Spread between plastic sheets. Make a thin cookie base with a rolling pin. Place in the fridge. Use a round cookie cutter to cut circles out of the cookie base.

Let the sugar caramelize in a cooking pot on low heat. Meanwhile bring the cream to a boil. When the sugar reaches the desired caramel colour, slowly pour in the warm cream. Stir well and add the butter and the salt. Stir until both have dissolved. Finally, add the dark rum. Let cool down and transfer to a piping bag. Keep refrigerated.

Spread the chocolate callets on a baking tray with silicone baking sheet. Bake for 20 minutes in a 125 °C oven. Separate the callets with 2 forks and stir them. Place back in the oven for 20 minutes on 150 °C. Let cool down. Store in a dry, airtight container.

Finishing touch

Place the cookie base on a deep plate. Arrange the chocolate mousse quenelle on top. Place little dots of the saltedcaramel next to the quenelle. Finish with the crumbled roasted white chocolate.

Recipe tags Debic Shapes Debic cream35% Simple
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