- 1 cupof crushed Graham crackers
- 1/7 cupof ground almonds
- 1/2 cupof brown butter
- 1/7 cupof pop rocks
- 1 cupof chocolate
- 1/30 cupof unflavored gelatin
- 1 1/2 cupsof whipping cream
- 1/7 cupof rum or vanilla
- 1/5 cupof macadamia nuts
Take a bowl and add ground almonds, brown butter and crushed Graham crackers. Mix the ingredients well.
Add a little bit of pop rocks and mix well again.
Place the mixture into a 16 cm mold and spread it evenly. Refrigerate it while you make the mousse.
Take a bowl and melt bittersweet and milk chocolate (50/50).
Take another bowl and add unflavored gelatin and 1/4 cup of whipping cream and mix well.
Next, add a little bit of rum or vanilla and mix well again.
Pour the gelatin mix into a bowl with melted chocolate. Mix the ingredients well.
Add the rest of whipped cream and mix well again.
Add a little bit more of pop rocks to your mold and pour in the chocolate mixture. Freeze it for about 4 hours.
Finally, cover your mousse with macadamia nuts. Enjoy!