DECADENT AND CRUNCHY CHOCOLATE 8-10 servings   For the base   200g cornflakes 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 … להמשיך לקרוא DECADENT AND CRUNCHY CHOCOLATE ←

FROZEN CRÈME BRULEE   4 servings   At Manta Ray we make this dessert in a special 16 cavity silicone mold, the cavities shaped like leaves, and use 4 leaves per serving. You can make the crème in 4 brulee dishes and serve the baked desserts in them.   1 container (250ml) double cream 1/2 … להמשיך לקרוא FROZEN CRÈME BRULEE ←