INSTRUCTIONS

• Heat the milk to approx. 140°F (60°C) and add the rehydrated gelatin.
• Pour over the melted Ivoire 35% chocolate a little bit at a time while stirring vigorously with a spatula.
• Combine using a hand blender.
• At the same time, whip the 200g of cream until soft peaks. Check the ganache’s temperature: It should be between 95°F and 104°F (35°C and 40°C). Gently fold in the whipped cream and fold in the unmelted Nyangbo Ground Chocolate.
• Pour 45 to 50g of this mixture into 6.5cm round silicone moulds and store immediately in the freezer.

• Melt the Nyangbo Ground Chocolate and add the 50% Almond & Hazelnut Praliné. Mix.
• Then gently fold in the crêpe dentelle pieces (or the substituted crispy wheat flake cereal).
• Spread the mixture to a thickness of 0.5cm on a baking tray lined with greaseproof paper.
• Leave to stiffen in the refrigerator or freezer.
• When you are ready to assemble, use a cutter to cut it into 7.5cm circles.

• Melt the Nyangbo Ground Chocolate and add the 50% Almond & Hazelnut Praliné.
• Mix using a hand blender.
• Heat the milk and cream then gradually combine it with the chocolate- praliné mixture.
• Mix using a hand blender and set aside.

• When the mousses are frozen, turn them out and place them on a chocolate praliné sponge circle.
• Arrange each dome attractively on a plate with some praliné chocolate sauce.