This recipe was created by the talented Romuald Brunelle
from La Belle Assiette
INGREDIENTS
120g of dark chocolate
3 egg white
80ml double cream
Delicious Pop ’n’ Choc Gourmet Popcorn
METHOD:
Melt the chocolate.
Semi whip the double cream into soft peaks.
Whisk the egg whites.
Once the chocolate is melted add the cream and mix together with the whisk.
Add the egg white very gently folding together to keep it nice and light.
Crumble 10 pieces of Pop ’n’ Choc Gourmet popcorn into the mousse and fold gently together.
Let it set in the fridge for 20 mins.
Finally the dessert is ready to be served, add more popcorn on top for garnish.
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