Praline chocolate crunchy log

60 to 90 min Serves 10 persons
 
Unipatis - BÛCHE CROUSTILLANTE PRALINÉ CHOCOLAT

You will need

  • 225g dark chocolate
  • 500g liquid cream
  • 100-130g praline crunchy filling
  • 300-400g Deep dark chocolate glaze
Add a pre-frozen white chocolate insert for extra deliciousness.

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.

4 Glaze

Melt at 45 °C/50 °C in the bain-marie, then pour on the frozen entremets (no frost).

Assembly