Ingredients
425 g Syrup
150 g Glucose
850 ml Debic Végétop
350 g Dark covering chocolate
1000 g Imitation chocolate
24 Sponge rounds (4 cm diameter)
240 g Crunchy feuilletine
Preparation
Mix the powdered gelatin with the water and soak for 30 minutes.
Caramelise the sugar and add 200 ml of whipped Debic Végétop .
Stir until smooth and mix with the gelatin mixture.
Fold in the rest of the whipped Debic Végétop .
Whip the Debic Végétop with the sugar until light and airy.
Weigh out the chocolate into a plastic bowl, add the milk and put in the microwave for 2 minutes.
Stir well until smooth and mix in one-quarter of the lightly whipped Debic Végétop .
Fold in the rest of the whipped mixture.
Bring the syrup, glucose and Debic Végétop to the boil and pour onto the chocolate.
Mix until shiny. Use at 40°C.
Assembly
Fill half-sphere moulds half full with the caramel mousse and cover with a piece of sponge.
Add more chocolate cream until the mould is full.
Leave to harden in the freezer.
Then add a layer of crunchy feuilletine.
Finishing touch
Pour the chocolate glaze over the mini cakes. Decorate in your house style.