Crunchy chocolate canneloni

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

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.

Crunchy chocolate canneloni

Recipe components

Used Callebaut products

Cigar

IngredientsPreparation
  • 200g
    butter
  • 200g
    sugar

Cream both together.

  • 180g
    egg white
  • 200g
    flour
  • 2g
    salt

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

IngredientsPreparation

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