Caramel and Chocolate Mousse Cake

Erwan Ledantec, the pastry chef of Restaurant Patrick Guilbaud in Dublin, Ireland, was born and raised in the Brittany region in France. This is where he was also apprenticed as pastry chef, which makes sense, as in this region the crepe was invented. In this video we will learn how to make a dessert which has no resemblance to the French crepe- a delicious caramel and chocolate mousse with chocolate coulis.