CORNETTO CHOCOLATE MOUSSE

Defrost the croissants for +/- 10 minutes

Cut off a tip of the croissant and insert a cone into each croissant, place on a baking tray and bake for +/- 17 minutes at 180°C. Let it cool.

Melt the chocolate in a bain marie.

Meanwhile, beat the egg yolks with the sugar until white.Stir in the melted chocolate.

Beat the egg white until stiff and fold it very carefully into the chocolate with a smooth movement.

Whip the cream half and fold it carefully under the chocolate.

Put the chocolate cream in a pipping bag and fill-in the croissants.

Add dried chocolate drop on top of the chocolate mousse cornetto.