Crunchy Nutella Mousse

Step 1

Preparation: Cut rice cakes into small cubes. Melt milk chocolate in a double boiler and add the butter and nutella. Remove from heat. Add cubed rice cakes and mix with a spatula. Place small or 1 large stainless steel cake circles on a baking sheet with silicone (Flexipat) or lined with parchment paper. Pour mixture into circle(s) and place in refrigerator 15 min.

Prepare creamy dark chocolate: Roughly chop dark chocolate. In a saucepan, bring milk, agar agar and cream to a boil. In a bowl, combine the egg yolks and sugar. Stir this mixture into the hot milk, stirring constantly with a wooden spoon, then cook again over low heat. Pour over the dark chocolate pieces. Pour the cream in the rings over the refrigerated rice cake mixture. Return to refrigerator.

Frothing nutella: In a saucepan, bring milk, agar agar and 3/4c of the cream to a boil. In a bowl, combine the egg yolks and sugar. Stir this mixture to the hot milk, stirring constantly with a wooden spoon, then cook again all over low heat. Pour the mixture into the bowl then add the nutella. Whisk and reserve. Whisk the cream. The stir into mixture. Pour the nutella mousse on the creamy dark chocolate. Refrigerate several hours.