Page 632 - YC Cooking School

For the crispy base

100g LINDT SWISS CLASSIC dark chocolate, chopped
100g LINDT SWISS CLASSIC milk chocolate, chopped
100g cornflakes, crushed

For the milk chocolate glaze

120g milk

60g cream
300g glucose syrup
3 gelatine leaves (9g)
300g LINDT EXCELLENCE Extra Creamy milk chocolate, chopped

For decorating

Chocolate curls
6-8 chocolate fans

Tools

Digital scale
Mixing bowls

Medium-sized saucepans
Rubber spatula
Knife
Chopping board
Whisk
Ladle
Silicone mould
Cling film or plastic wrap

Silicon mats
Round cutter
Wire rack
Baking tray
Spatula or lifter

What to do:

For the chocolate mousse

1. Hydrate the gelatine leaves by placing them into a bowl of ice cold water.

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