Instructions for use: Freezing: 4h I need: 20 cL cold milk, 1 cake tin 24-26 cm 1. I line the bottom and sides of my cake tin with cling film. 2. Melt the contents of the "chocolate puff pastry" bag in a bain-marie, stirring regularly, until it becomes liquid. 3. I pour 20 cL of cold milk into a large bowl and add the contents of the "chocolate ice cream mix" bag. 4. I whip with an electric mixer for 5 minutes at maximum speed to obtain a mousse texture. 5. I pour 1/3 of the chocolate ice cream mixture into the cake tin, then 1/3 of the melted chocolate puffs (about 1 teaspoon), then I repeat the operation twice (I make layers). 6. I cover the mould with cling film before placing it in the freezer for at least 4 hours at a temperature of -18°C. You can make single portions with smaller moulds.
Storage: Store in a cool, dry place, Use within one month of preparation, Store prepared product in the freezer (-18°C)
Ingredients:
For the preparation of the chocolate ice cream (140 g): glucose syrup, good chocolate powder 29% (sugar, cocoa), dextrose, cocoa 8.5%, coconut oil, skimmed MILK powder, an emulsifier (E 472b), MILK proteins and a thickener (carrageenan). May contain traces of GLUTEN, EGG, SOYA, NUTS. And for the chocolate puff pastry (60 g): 100% dark chocolate chips (cocoa paste, sugar, cocoa butter, emulsifier (sunflower lecithin)).possible traces of GLUTEN, MILK, EGG, SOYES, NUTS..
