|per 100 g||Total Recipe|
|Gross weight||100 g||550 g|
|Energy||1769 kJ / 423 kcal||9726 kJ / 2325 kcal|
|Sat. fat||20 g||107 g|
|Unsat. fat||11 g||56 g|
|Fibre||4 g||19 g|
|Salt||27 mg||147 mg|
434 mlDouble cream
160 gDark chocolate
42 mlCrème fraiche
90 gChocolate wafer
550 gTotal recipe weight
Prepare the choclate crunch.... using the chocolate wafer recipe
Add water in the sauce pan until 1/4 filled and place on medium to low heat. Break the dark chocolate in the mixing bowl and place on the sauce pan "au Bain Marie". Switch to low heat, the chocolate should melt at a temperature around 40 degrees; remove from heat if nececary.
Beat the cream and sugar in a second mixing bowl until you have a consistency which is slightly thicker than yoghurt.
First fold a couple spoons of cream through the chocolate, and make sure to fully absorb the cream in the chocolate.
After go the other way and fold the chocolate through the cream with the spatulas.
Fill a spoutbag withe the chocolate mousse and fill the tumblers. Garnish with the creme fraiche, confit of orange and the chocolate crunch.
Your chocolate tumbler is ready to serve!
For a little extra kick add a few lugs of Grand Marnier to the whipped cream before adding the chocolate