Chocolate Mousse Cannelloni

Ingredients
Chocolate cepes               Proceed in the same way as for                                               traditional crépes that replacing                                                only 1 tablespoon flour 1                                                         tablespoon unsweetened cocoa.


Chocolate mousse:

• 40g chopped walnuts
• 20 g ground hazelnuts
• 200 g dark chocolate
• 500g butter
• 5 egg yolks
• 2 egg whites
• 125 grams sugar
• 350 ml cream
• 7g unflavored gelatin

Procedure for making chocolate mousse

Bath maria beat 3 egg yolks and sugar to form a frothy paste. Then melt the chocolate and butter. Incorporate the remaining 2 egg yolks and gelatin previously diluted in a little water bone hydrated.
Mix the two creams. Beat cream chantilly point and egg whites. Add this to the previous preparation.
Allow to cool for at least 6 to 8 hours in the refrigerator, finally add chopped dried fruit.

English sauce:

Ingredients

• 250ml milk
• Sugar 120g
• Yolks 5U
• 1 tablespoon vanilla extract
• Ground coffee beans 1 tablespoon

To prepare for salsear Worcestershire sauce cannelloni

Fire carry milk with ground coffee, leave a few minutes and strain. After

Mix the egg yolks with sugar and add to the hot milk, stir over low heat until it thickens. should not boil. Pass through a Chinese or colander and cool.

Fill the crepes, the desired shape and saute.