bottom of the glass.
Sprinkle with a small
number (about 5 grams)
of caramelized hazelnuts;
you can leave them whole
or crush them. Place a
round of flourless
chocolate sponge on top.
Pipe a layer of chocolate
mousse—about 25 grams
—on top of the cake. Top
with a thin layer of
nougatine crisp (about 5
chris devlin
(Chris Devlin)
#1