DECADENT AND CRUNCHY CHOCOLATE
For the base
150g milk chocolate, broken into pieces
350g Hazelnut praline (available in baking goods stores)
For the milk chocolate ganache:
100g milk chocolate, broken into pieces
150ml double cream
For the dark chocolate ganache:
150g dark chocolate, broken into pieces
200ml double cream
Whisky and date or vanilla ice-cream
The base Chop the cornflakes in the food processor in short pulses for a few seconds, so that it doesn't turn into powder. Transfer to the bowl of the mixer.
Place the chocolate in a bowl, over a pan of bubbling water, taking care that the bowl doesn't touch the water, and melt the chocolate.
Add the melted chocolate and the praline to the bowl of the mixer and mix, using the dough hook, until you have a smooth paste. Spread the paste, using a spoon, over a sheet of greaseproof paper. Cover with another sheet of paper and using a rolling-pin, roll out the paste to a rectangle 3mm thick. Place on a tray and freeze for about 4 hours. Then cut the base (together with the paper) into rectangles of 10X7cm and return to the freezer.
The chocolate ganaches Place the milk chocolate in a bowl. Heat the cream and pour onto the chocolate. Wait for about 1 minute and stir until you get a smooth cream. Chill in the refrigerator for 12-14 hours. Make the dark chocolate ganache in the same way.
To serve: Chill the serving plates in the refrigerator.
Whip the milk chocolate ganache until it's thick, but not more, so that it does not disintegrate.
Take the base rectangles out of the freezer, remove the paper and place one in each serving plate.
Place a glass of hot water at your side and dip your spoon in it before rolling it in the ganaches to create wave shapes. Put one (or two) such white wave and one (or two) dark wave on each base. Add a ball of ice-cream and serve.