Crunchy chocolate canneloni
Simple can be great. This recipe combines crunchy textures with creamy and intense chocolate mousse. You can serve it alongside a café gourmand or as complete dessert.
- Level:
-
Medium
Cigar
Ingredients: Cigar
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200 gbutter
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200 gsugar
Preparation: Cigar
Cream both together.
Ingredients: Cigar
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180 gegg white
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200 gflour
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2 gsalt
Preparation: Cigar
Mix in and leave to rest for 2 hours in the refrigerator.
Spread out in rectangular shapes on a baking tray and bake at 170°C. Immediately after baking, roll up and leave to cool.
Dark chocolate mousse
Ingredients: Dark chocolate mousse
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500 gmilk
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Q.S.NAO-CR-PI3724
Preparation: Dark chocolate mousse
Beat together for 5 minutes. Fill each cigar with dark chocolate mousse and cover with chopped pistachio's. Leave to cool for 2 hours.
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