Chocolate Crunch Bar Recipe

Instructions

1. CHOCOLATE CRUNCH BARS:

   Melt the Gianduja and Bahibe (portion 1) chocolates in a heat proof bowl over a pot of boiling water

2. Add hazelnut praline paste

3. Add crushed cornflakes cereal

4. Pour into 25cm x 25cm square pan

5. Allow to chill and set the fridge for ten minutes

6. Spread sea salt on top of the crunchy base

7. To make the ganache, heat the cream followed by the Bahibe chocolate (portion 2) in a pot

8. Pour ganache into frame pan on top of the crunchy base and freeze overnight

9. Cut into small bars of 3cm or 6cm and serve

10. CHOCOLATE MOUSSE:

    Place gelatine in cold water

11. Melt chocolate

12. Boil the sugar with the water than add the gelatine

13. Whip the eggs and slowly add the gelatine and sugar mix

14. Add the chocolate

15. Fold in the soft whipped cream

16. Place in the fridge until it sets

17. TO SERVE:

    Pipe the chocolate mousse onto the crunchy ganache bars and decorate (optional) with chocolate or popcorn and gold leave.