Chocolate Mousse Crumble Recipe
"This wonderful little dish is a taste of heaven for the chocolate lover; crunchy crumble topping, silken mousse and bitter-sweet ice cream.” Raymond Blanc
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at brasserieblanc.com.
Cooking tools:
- Food processor
- Kitchen scale
- Ice cream scoop
- Sundae glass
- Mixing bowl
- Saucepan
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Baking sheet
- Parchment paper
- Plastic wrap
- Oven
- Stove
- Refrigerator
- Freezer
Ingredients
- Good quality chocolate ice cream (Valrhona or Green & Black’s for example)
- 165g dark chocolate, minimum 70% cocoa solids, finely chopped
- 8 free-range eggs, whites only
- 75g cold unsalted butter, diced
- 50g demerara sugar
- 25g caster sugar
- 25g ground almonds
- Pinch of salt
- 50g strong white flour
- 1 heaped tbsp cocoa powder
- Icing sugar
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