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.
Cream both together.
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
Beat together for 5 minutes. Fill each cigar with dark chocolate mousse and cover with chopped pistachio's. Leave to cool for 2 hours.