Chocolate fantasia

Chocolate Desserts


For 10 servings

500 ml Debic Mousse au Chocolat

10 Debic Shapes Chocolate Mousse Quenelle

100 g brownie


100 g Gingerbread Spices Crunch (Jordà)


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.


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.

Recipe tags Chocolate Desserts