Chocolate Dessert Suggestions
Guylian dark chocolate mousse (For 4 persons)
| 35g Guylian Praliné Cream Liqueur | 75g cream | 25g sugar |
| 70g Belgian dark chocolate | ||
Heat the dark chocolate until 35 degrees Celsius (or 95 degrees Fahrenheit). Add the Guylian’s Praliné Cream Liqueur.
Whip the cream and add to the chocolate together with the sugar. Whip until foamy and spoon the mousse into small dessert glasses.
Decorate with some dark chocolate flakes if you wish.
Guylian pancakes
For 15 pancakes:
Stir the eggs with the sugar, proceed with the other ingredients. Start baking the pancakes in a frying pan.
You can serve the pancakes for example with fresh fruits and a dressing of Guylian Praliné Cream Liqueur (slightly binded).
| 45g Guylian Praliné Cream Liqueur | 4 eggs | 175g sifted flower |
| 0.5l milk | 40g sugar |
Stir the eggs with the sugar, proceed with the other ingredients. Start baking the pancakes in a frying pan.
You can serve the pancakes for example with fresh fruits and a dressing of Guylian Praliné Cream Liqueur (slightly binded).