Crispy Chocolate Topping
This Chocolate Cremeux with Coconut Sorbet has a bit more body than your standard mousse is smooth without the cloying sweetness of so many milk chocolate desserts. The coconut sorbet brought the sweetness with a smooth, light texture.
Ingredients
- 45 grams dark chocolate, chopped
- 45 grams milk chocolate, chopped
- 50 grams praline paste, (optional, adds great flavor)
- 50 grams cereal, (like rice crispies or cornflakes. I used Honey Bunches of Oats!)
- 10 grams cacao nibs
Instructions
- Melt the chocolates together in the microwave, then mix in the praline paste. Gently stir in the cereal and the cacao nibs. Spread the mixture in a thin layer on a foil-covered baking sheet and refrigerate to set the chocolate, about 20 minutes. Once set, remove from the baking sheet and chop very finely with a large knife. This is also a great ice cream topping.
MEASURING TIPS
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.