Praline chocolate crunchy log60 to 90 min Serves 10 persons
You will need
- 225g dark chocolate
- 500g liquid cream
- 100-130g praline crunchy filling
- 300-400g Deep dark chocolate glaze
1 Sponge cake
Prepare a chocolate sponge cake base for the log, allow to cool.
2 Chocolate mousse
Prepare the chocolate mousse: melt the chocolate in a bain-marie, stir until it is smooth. Whip the very cold liquid cream into whipped cream.
Stir 1/3 of whipped cream into chocolate and mix well, then gently fold in the rest.
Pour into a mould and place in the freezer.
3 Crunchy filling
Warm the crunch gently in a bain-marie or in a microwave, then spread over the mousse. Add the sponge cake on top, then put back in the freezer.
Melt at 45 °C/50 °C in the bain-marie, then pour on the frozen entremets (no frost).