Chocolate and Cranberry Fondant

Recipe

Step 1

Prepare the tart base: blitz the shortbreads, add the softened butter and mix well. Tamp this mixture down with your hands in the bottom of a tart ring or a spring form mould (20 cm in diameter). Leave to cool.

Step 2

Break the chocolate praline into small pieces. Melt it in the microwave oven. Wait for it to cool down a little before adding the crêpes dentelles that you have crumbled in your hands. Arrange this mixture on top of the previous one.

Step 3

Whip the cream until stiff. Melt the small pieces of broken chocolate in the microwave oven. Leave to cool for 5 minutes and gently fold it into the whipped cream.

Step 4

Scatter the cranberries over the tart bottom and pour over the mousse. Even out and leave to cool for at least 4 hours.

 

♥To be enjoyed with Palmer & Co Collection 99.

Ingredients

• 200 g of chocolate shortbreads
• 80 g of lightly salted butter
• 100 g of chocolate praline
• 60 g of crêpes dentelles (very thin crisp rolled pancakes)
• 60 cl of single cream
• 200 g of dark chocolate
• 125 g of cranberries