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Breadmousse with chocolate

Brotmuffins mit Schokoladengeschmack

Based on the original dessert of the French cuisine, but with bread as a differentiating ingredient.


  • 600g Cream
  • 125g Sugar
  • 30g Water
  • 3 Eggs
  • 95g Dry baguette
  • 65g Brown sugar
  • 8 Sheets gelatine


First of all we crush the bread and add it together with the brown sugar all into a pot by a middle level of heat and mix it till the till the sugar is caramelized. Afterwards we whip the cream (not till the end) and place it in the fridge.

Furthermore we cook the water and the sugar and mix it togheter with the eggs till we get a foamy mass (glazed sponge), than we add the cream and at the end the crumbeld bread with the chocolate. To decorate the cakes let them in cups and cover them with chocolate sirup and with caramelized bread. If you want the dessert like in the presentation, soak the gelatine sheets in cold water, as soon as they are wet melt them in 25cl of hot milk, and mix it with sponge cake. Afterwards fill it in a silicon cake pan and put them in the freezer. Once they are freezed you can release the cakes from the cake pan and serve them with chocolate sirup and a toast.

Tagged under Chocolate Recipes Dessert