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Chocolate overload

Chocolate mousse quenelle

Debic Shapes Unique
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Ingredients

For 10 servings

'Chocolate overload' chocolate mousse quenelle

10 pieces Debic Shapes Chocolate Mousse Quenelle

10 pieces of chocolate ice cream balls

200 g whipped Debic whipped cream with 12.5% sugar

20 pieces chocolate coral sponge cake

50 g crispy chocolate pearls

10 mint leaves

Hot chocolate sauce

300 ml Debic cream 35%

250 g dark chocolate

Preparation

'Chocolate overload' Chocolate mousse quenelle

Remove the chocolate mousse quenelle from the blister. Place on a plate and cover with plastic. Thaw in the fridge.

Hot chocolate sauce

Bring the cream to the boil. Pour the cream onto the chocolate and allow to melt. Mix with a hand blender to obtain a homogeneous niche sauce.

Finishing touch

Make a line of chocolate sauce on the plate with a brush. Arrange the quenelle on the plate. Place the chocolate ice cream next to it. Add a nice blob of whipped sweetened cream. Decorate with the coral biscuit, the chocolate crunchy pearls and the mint leaf. Serve with warm chocolate sauce.

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