Croissant Crumbled Chocolate Mousse(Croissant Mousse au chocolat émietté)




  • 1 tablespoon of granulated sugar
  • 2 cups condensed cream
  • About 1 cup sweet amer chocolate chips
  • 1 teaspoon pure vanilla extract

for top:

  • Croissant crumbs
  • sea ​​salt

 

Heat the butter and 1 cup of cream in a medium saucepan. Stir for about 3 minutes until the sugar dissolves.

Take it off the fire. Add the chocolate chips and vanilla. Blend for about 2 minutes until smooth. Let it cool for 10 minutes.

Meanwhile, whip the remaining 1 cup of cream for about 2 minutes.

Add the chocolate mixture to the whipped cream in 3 stages and mix well.

Spread the mixture evenly into a bowl and close it loosely. Refrigerate for 2 hours for a lighter texture or up to 8 hours for a denser, richer texture.

Finally, preheat the oven to 392 degrees. Shred the croissant in a food processor for about 30 seconds until fine crumbs form.

Spread the croissant crumbs in an even layer on the baking tray. Bake for 12 to 14 minutes, until golden brown and crispy.

Let it cool completely for about 15 minutes.

If your mousses have been chilled for more than 2 hours before serving, let them come to room temperature for 30 minutes. To serve, take it directly from the bowl with the help of a spoon and divide it into glass bowls. Serve garnished with croissant crumbs and sea salt.

 Note: Add the whipped cream to the chocolate mixture in 3 stages. Make sure to feed it from bottom to top with the help of a spatula so that the air does not go out. Keep the croissant you prepared for the top for 3 days, then cut it into pieces and bake it. So you will get a crispier croissant crumbs.


ENJOY YOUR MEAL
 

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