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Chocolate fantasia

Chocolate mousse with quenelle, brownie, and spiced crunch.

Chocolate Dairy Spice

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Debic's Culinary Team

Debic

Ingredients

500 ml Debic Mousse au Chocolat

10 Debic Shapes Chocolate Mousse Quenelle

100 g brownie

Garnish

100 g Gingerbread Spices Crunch (Jordà)

Debic products used

Mousse au Chocolat 1L

Preparation

Whip the Mousse au Chocolat in the food processor until light and airy.

Store in a sealed container in the refrigerator. Defrost the Chocolate Mousse Quenelle according to the instructions on the package.

Cut the brownie in brunoise.

Assembly

Scoop a nice portion of Mousse au Chocolat onto the plate and smooth out with the back of a spoon.

Arrange the defrosted quenelle on top.

Decorate with the crunch and pieces of brownie.

Chocolate Dairy Spice

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