Type:
Sucré
Quantité:
4
Temps de préparation:
00:20
Temps de cuisson:
00:10
- 120 g dark chocolate with 85% cocoa solids
- 150 g chestnut cream
- 15 cl cold cream
- 20 g flour
- 16 Gavottes
- 20 g chopped almonds
- 30 g slightly salted butter
- 20 g brown sugar
- 5 cl water
Instructions:
Preheat the oven to 180°C.
Crush 10 Gavottes.
Place the flour, chopped almonds, cubed butter, brown sugar and 10 crushed Gavottes in a bowl.
Make a crumble.
Place the crumble on a baking tray lined with parchment.
Bake for 10 to 15 mins.
Remove the crumble from the oven and set aside.
Pour 5 cl water into a pan, add the chocolate squares and melt over a low heat.
Off the heat, add the chestnut cream and mix with a spatula. Allow to cool.
Add the remaining crushed Gavottes.
Whip the cream into a chantilly. Combine with the previous mixture.
Pour the mousse into verrines and refrigerate.
To serve, sprinkle the crumble over the verrines.