Summary

Ingredients

For the ground:

• 120 g muesli, (chocolate), crunchy
• 50 g dark chocolate, 72%

For the cream:

• 100 g whipped cream
• 50 g dark chocolate, 72%
• 8 medium sized peppermint leaves
• 100 g yourt, 1.5% fat
• 100 g crème fraîche
• 30 g powdered suar
• 2 egg (s)
• 4 ½ sheets gelatine
• 25 g dark chocolate, 72% coarsely rated

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Instructions

1. You need 4 dessert rings with a diameter of 7.5 cm.
2. For the base, melt the dark chocolate in a hot water bath. Stir the chocolate crunch muesli into the still liquid chocolate. Line the baking sheet with baking paper, brush with a little walnut oil and place 4 dessert rings on it. Now carefully and not too thickly pour the chocolate crunch chocolate into the dessert rings and let it set. Let rest for 5 hours. Then loosen the solid base from the dessert rings.
3. Wash the peppermint leaves, pat dry and simmer with the whipped cream for approx. 2-3 minutes. When the whipped cream is still nice and warm, remove the peppermint leaves and add the 50 g dark chocolate, let it melt, stir well and let it cool down.
4. Soak the gelatin and separate the yolks from the whites. Beat the egg white into a nice, firm egg white. Mix the yogurt, crème fraîche, chocolate shavings and powdered sugar with the chocolate mint. Carefully squeeze out the gelatine, melt it in a warm saucepan and stir into the cream. Now fold the egg whites into the cream. Then place the dessert rings around the base again and fill them with the cream and place in the refrigerator for about 2 hours.
5. Carefully remove the cream from the dessert rings with a knife, remove the dessert rings and serve.