LE CHOCOLAT SENSATION, CREMEAX A L'ARAGUANI, BICUIT OREO
Steps:
- Warm up the cream and milk and add little by little to the chocolate. Pour about 2 ounces (50 grams) in each serving cup and cool in the refrigerator.
- Mix about 1/2-ounce (15 grams) of warm base (or glaze) with the about (3/4-ounce) 25 grams of whipped cream.
- Combine all the ingredients in a saucepan and heat, stirring, until the gelatin dissolves.
- Combine all the ingredients for the ice cream and churn in an ice cream machine according to manufacturer's instructions. Scoop out 12 balls. Cover the balls completely with chocolate cookie crumbs and put it the middle of the serving cup. Decorate with some cremeux and 1 ring of chocolate sauce.
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Lama Bazar
[email protected]I'm not a big fan of chocolate, but I really enjoyed this dessert.
Emmanuel Gurisha
[email protected]This dessert is definitely worth trying!
Chidera Ibekwe
[email protected]The instructions were a bit confusing, but I figured it out eventually.
Shakeel Khan
[email protected]This dessert is a bit too sweet for my taste, but it's still very good.
ANASS Islam
[email protected]I would definitely make this dessert again for a special occasion.
gezaro kruger
[email protected]Overall, I thought this dessert was very good. It was a bit time-consuming to make, but it was worth the effort.
Sunkanmi Ahmad
[email protected]The mousse was a bit too rich for my taste, but the crèmeux and Oreo biscuit were delicious.
Gibbs Sterry
[email protected]I made this dessert for my husband's birthday and he loved it! He said it was the best chocolate cake he had ever eaten.
Sithum Fdo
[email protected]The recipe was easy to follow and the result was stunning.
Lisa Ryan
[email protected]This dessert was an absolute hit at my dinner party! The combination of the rich chocolate mousse, the creamy crèmeux, and the crunchy Oreo biscuit was divine. My guests raved about it and asked for the recipe.