Crunchy chocolate canneloni
level 2
Simple can be great. This recipe combines crunchy textures with creamy and intense chocolate mousse. You can serve it alongside a café gourmand or as complete dessert.
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Recipe components
Callebaut® ingredients
Cigar
| Ingredients | Preparation |
|---|---|
| Cream both together. |
| Mix in and leave to rest for 2 hours in the refrigerator. |
Spread out in rectangular shapes on a baking tray and bake at 170°C. Immediately after baking, roll up and leave to cool. | |
Dark chocolate mousse
| Ingredients | Preparation |
|---|---|
| Beat together for 5 minutes. Fill each cigar with dark chocolate mousse and cover with chopped pistachio's. Leave to cool for 2 hours. |
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