Chocolate mousse on a crispy basket

First of all, shake the tin slightly tin to emulsify the product. Cool it in the fridge at a temperature of 0 to 4 degrees for at least two hours. Once cooled, pour the contents into a food mixer and whisk for 3-4 minutes at the highest speed. Once whisked, cool in the fridge for at least 4 hours.  Now prepare the baskets using our brittle mix. Pour the powder onto parchment paper and spread into as even a circle as possible. Cook in the oven at 180°C for 6-7 minutes. The brittle is now ready. Remove it from the parchment paper and shape it over a bowl. Let it cool for a few minutes, the turn it upright to form a basket. Pour Ècremoso into a pastry bag and fill the crispy basket. Decorate with some Hazelnut Sablage, orange zest and chocolate decorations. Our dessert is now ready to be served.