Rice Cereal Praline with Chocolate Mousse and Caramel Sauce

To make the rice cereal praline

In a small bowl, mix together the rice cereal and milk chocolate

Set aside

To make the chocolate mousse

In a separate bowl, whip the heavy cream until stiff peaks form

Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval

Once melted, allow it to cool slightly before folding it into the whipped cream

To make the phyllo dough with chocolate

Preheat your oven to 375°F (190°C)

Cut the phyllo dough into 4 equal pieces and layer them on a baking sheet

Brush each piece with some of the melted butter, making sure to leave a small border around the edges

Sprinkle with cocoa powder and confectioner's sugar

To caramelize the dried fruits

In a separate pan, melt the almonds, hazelnuts, cashews, pistachios, pine nuts, and almonds in the oven at 350°F (175°C) for about 5 minutes or until lightly toasted

Allow them to cool before chopping into small pieces

To make the caramel sauce

In a small saucepan, combine the confectioner's sugar, heavy cream, and melted butter

Place over medium heat and whisk constantly until the mixture comes to a boil

Reduce heat to low and simmer for about 3 minutes or until the caramel is smooth and creamy

Assembly

Place a disc of rice cereal praline in the center of a plate

Create a quenelle (oval shape) from the chocolate mousse by dipping your finger into warm water, then forming the mousse around it

Place two quenelles side by side on top of the praline

Top with triangles of phyllo dough and sprinkle with confectioner's sugar

Drizzle with caramel sauce and garnish with some of the toasted nuts.