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Croustillant Au Raffolait

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Adjust Servings:
180 g dark chocolate (melted)
120 g icing sugar
1 egg white
80 g butter – softened
60 g flour
160 g raffolait
340 g Cream

Croustillant Au Raffolait

  • Sweet
  • 17 mins
  • Serves 12
  • Easy



Croustillant Au Raffolait roughly translates to crispy with fondling, what that means remains a mystery. French love to name their dishes with play of words, and sometimes there’s even a joke that is hidden there.

But what isn’t a mystery is how delicious this crispy dessert tastes. As you will sink your teeth into the soft mousse, and come across a crispy base, you’ll truly understand why French are so fond of their food and why they are the only nation with 2-hours of lunch break.

Health Benefits:

Croustillant Au Raffolait is a comfort food, and when pure, dark chocolate is used as one of its ingredients, it also ends up carrying health benefits. If you are addicted to chocolate then better rely on dark one as it’s loaded with nutrients.

One 3.5 ounces gram bar of dark chocolate that contains 70-85% cocoa includes:

  • 11 g of fiber.
  • 58% of the RDA for Magnesium.
  • 98% of the RDA for Manganese.
  • 67% of the RDA for Iron.
  • 89% of the RDA for Copper.

It also contains plenty of potassium, zinc, phosphorus and selenium.

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How to Make Croustillant Au Raffolait

  1. Begin by preparing the crispy part of Croustillant Au Raffolait first. In a mixing bowl add sugar and softened butter. Whisk the two together.
  2. Then slowly add flour and egg white while constantly whisking. You’ll have a thick consistent batter at this point.
  3. Spread this batter on a baking sheet in 12 round circles of 6 cm.
  4. Now spread the slightly melted dark chocolate on top of the crispy base into a thick layer.
  5. Place the baking sheet in the oven at 150° C and bake the Croustillant for a few minutes, until crisped.
  6. For the mousse, mix together Raffolait and cream serve a scoop alongside the crispy Croustillant.
  7. Enjoy!


  • Ironically, French usually reserve chocolaty desserts and éclairs for utmost special occasions. At home they rely on simple desserts.

Croustillant is derived from croûte, meaning “crusting” or “crusty” and has a distinct trace of “crunchy” or “crackling.

Noel Zola

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