How to cook :

For the crunchy:
- Mix the sugar and the soft butter.
- Incorporate the flour and the white egg.
- Spread this preparation in 12 circles of 6 cms over a baking tray.
- Put the lighty melted chocolate around the small circles.
- Put in the oven in 150 °C during some minutes.

For the mousse:
- Beat the crème fraiche in whipped cream, and incorporate the sugar and the 'Raffolait'.
- Put the mousse on half of the crunchy.
- Recover with the remaining crunchies

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