Log in to the reserved area to view all content.
You can consult ingredients and process and decide to save the recipe in your cookbook.
Add to your recipe book
A sophisticated dessert with a dark chocolate mousse and red fruit praline cream, a coca bisquit base, covered with a shiny red frosting, all of which makes this even more of a Christmassy dessert
Ilenia Zini
Find out more
Products in this recipe
-
Dark chocolateSingle originMessico Dark Chocolate
This chocolate has a pleasant chocolaty profile, with hints of smoke and tobacco, originating in the Mexican regions of Sierra de Tabasco and Chiapas.FluidityCocoa
(min)68%Cocoa
butter42%Go to product -
Cocoa powder
Cocoa 22/24 Dark
Cocoa powder, heavily alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.Go to product -
Pralines
Red fruit Praline
Praline with pralined almonds (51%), dehydrated red fruits (blueberry, strawberry and raspberry) and pieces of fruit (black cherry, strawberry and redcurrant)....
Almonds51%Go to product -
White chocolate
Vanini White Chocolate
Premium quality white chocolate; versatile for flavour and technical performance: the flavour, the creaminess, the high fluidity point, the ease of crystallisation,...FluidityCocoa
butter35%Total
fat43%Go to product
