Chocolate mousse

Mix the milk with the cream, the egg yolk and the sugar. Mix this well and then while stirring heat it up till it's 85 degrees Celsius. Then dissolve the gelatin.
Now add the dark chocolate and mix it till it's emulsified.
Once that's done pour it in a bowl and let it cool down at room temperature. While that's cooling down, semi whip the cream to a yoghurt consistency,
add the chocolate mixture and fold it together Pipe into silicon pebble mould and top each mousse with the sable biscuit disc and freeze.
In a stand mixer fitted with a paddle attachment, add butter, cocoa powder, flour, sugar, salt and almond flour and beat until the mixture turns to powder. Add the eggs and mix just until dough comes together
Double-wrap the dough in cling film and refrigerate.
Roll the dough between 2 pieces of parchment paper to 2 mm thickness, using a round metal cutter cut out small discs and bake at 160 c for around 20 mins or until crisp. Allow to cool.

Blackberry yoghurt ice cream

place the purée in a pan over a medium heat and bring to the boil
In a large bowl, whisk together the yolks and the sugar, then gradually add the puree and continue to whisk, ensuring that the mixture reaches 85°C
Pass the mixture through a fine sieve into a bowl placed over iced water so that it cools down quickly.
Once cool, mix in the yoghurt until combined and churn in an ice cream machine until set.

Chocolate flock

Melt the chocolate with the cocoa butter in a heatproof bowl over a bain-marie and heat to 45°C. Hold at this temperature until ready to use. To use, pour the liquid chocolate into a spray gun.
Spray frozen mousses.

Blackberry tuile

Mix the glucose with the blackberry puree, potato starch and the isomalt
sugar. Now while stirring bring it to a boil. Then pour it into a bowl and let it cool down in your fridge. After that spread it on a silicon sheet using the leaf stencil.
Then let it dry at 110 degrees Celsius for 70 minutes. Now gently remove the crisp from the silicon sheet and press it
between the leaf press from Mould brothers. Then let it cool down and store in an airtight container.