Intense Chocolate Dessert

Chocolate mousse 52.3%: cream (cream, stabilizing agents: carrageenan), dark chocolate 25.6 % (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour), liquid sugar (sugar, water), egg yolk.

Chocolate sauce 29.1 %: liquid sugar (sugar, water), whole milk, creme fraiche, cocoa powder, wheat glucose syrup in powder, invert sugar syrup, chocolate in powder 3.9 % (sugar, cocoa powder), water, gelling agent: pectin.

Decoration 11.6 %: dark velvet  (sunflower oil, cocoa mass, sugar, cocoa butter, emulsifier : soya lecithin, vanilla natural flavour), icing (sugar, water, wheat glucose syrup, gelling agent : pectin, acidity regulator : citric acid), chocolate sauce (liquid sugar (sugar, water), whole milk, creme fraiche, cocoa powder, wheat glucose syrup in powder, invert sugar syrup, chocolate in powder  3.9% (sugar, cocoa powder), water, gelling agent : pectin), dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, vanilla natural flavour).

Cocoa meringue 7 %: sugar, egg white (egg white, stabilising agents: guar seed flour, xanthan gum), cocoa powder 9.1%.

Possible traces of nuts and gluten.

Take the pastries out of packaging, place on plate and thaw in refrigerator for about three hours. This dessert is best served chilled but not frozen.