For the Crumble
1/2 tablespoon of pure cocoa powder
1 1/2 tablespoons of all-purpose flour
1 1/2 tablespoons of unsalted butter
1 1/2 tablespoons of granulated sugar
2 tablespoons of almond flour
For the Praline
20g of Belgian milk chocolate, melted
30g of feuillantine (available at most stores)
130g of praline pecans (available at most stores)
For the Chocolate Cream
2 tablespoons of all-purpose flour
180g of heavy cream
180g of Belgian dark chocolate (53% cocoa)
For the Mousse
135g of heavy cream
For the Crumble
1/2 tablespoon of pure cocoa powder
1 1/2 tablespoons of all-purpose flour
1 1/2 tablespoons of unsalted butter
1 1/2 tablespoons of granulated sugar
2 tablespoons of almond flour
For the Praline
20g of Belgian milk chocolate, melted
30g of feuillantine (available at most stores)
130g of praline pecans (available at most stores)
For the Chocolate Cream
2 tablespoons of all-purpose flour
180g of heavy cream
180g of Belgian dark chocolate (53% cocoa)
For the Mousse
135g of heavy cream
Step 1
In a bowl, mix together the cocoa powder, all-purpose flour, and unsalted butter with your hands
Mix in the almond flour and granulated sugar
Let it rest in the refrigerator for 30 minutes
Remove from the refrigerator and sift through a fine-mesh sieve
Bake in a preheated oven at medium heat for 20 minutes
Remove from the oven and let cool completely
Step 2
Melt the chocolate in a double boiler, stirring constantly
Pour into a cold bowl and mix in the feuillantine
Add the praline pecans and mix well
Distribute evenly among six serving cups
Let it set in the refrigerator for 15 minutes to firm up
Step 3
Heat the heavy cream over medium heat in a saucepan
Add the all-purpose flour and whisk constantly until it thickens
Pour half of the cream mixture over the melted chocolate
Mix well with a wire whisk
Add the remaining cream mixture while still warm and mix well
Divide into two equal portions
Step 4
Beat the heavy cream in an electric mixer until it becomes slightly thicker
Mix in one portion of the chocolate cream and beat until combined
Remove serving cups from the refrigerator and top with half of the remaining chocolate cream
Sprinkle crumble on top
Let it set for 15 minutes before serving.
