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Aslilla Individual cup


TIP: Is always cheaper to buy in cases!

Produced in a site where EGG, MILK, SESAME, NUTS, PEANUTS, SOYA, LUPIN, GLUTEN products are handled

Experience the ultimate contrast of flavors and textures with our exquisite dessert featuring layers of silky white and decadent chocolate mousse, elegantly layered on a moist chocolate sponge cake. This creation is a harmonious marriage of creamy richness and deep cocoa intensity, offering a heavenly combination that's both luscious and indulgent. Each forkful is a symphony of taste and texture, making it a delightful treat for all chocolate enthusiasts.

MILK cream, cake mix [sugar, WHEAT flour, modified starch, skim cocoa powder (10-12% fat) (4%), grated chocolate (2%) (sugar, cocoa mass, skim cocoa powder), cottonseed oil, bulking agents: sodium pyrophosphate, sodium bicarbonate, ALBUMIN, skimmed MILK powder, emulsifiers: polyglycerides of fatty acids, mono- and diglycerides of fatty acids, polyoxy-ethylene-sorbitan monooleate, corn starch, GLUTEN, salt, flavorings], EGGS, margarine [partially hydrogenated vegetable oils (cottonseed oil or sunflower oil) and partially hydrogenated vegetable fats (palm oil), water, emulsifiers: mono- and diglycerides of fatty acids (E471), salt, preservative: potassium sorbate (E 202), acidulant: citric acid (E330), flavoring, coloring: β-carotene], sunflower oil, water, glucose solution (water, sugar, glucose syrup, staphidine), chocolate cream [sugar, palm oil, shea oil, chocolate 23% (cocoa, sugar)], HAZELNUT paste, skimmed MILK powder, emulsifier: SOY lecithin E322), white chocolate (sugar, cocoa butter, whole MILK powder, MILK whey powder, LACTOSE, emulsifier: SOY lecithin (E322), natural vanilla flavor), MILK, sugar, pasteurized EGG yolk, dark chocolate (cocoa mass (70%), sugar, cocoa butter, emulsifier: SOYA lecithin E322, natural vanilla flavoring), MILK chocolate (sugar, cocoa butter, whole MILK powder, cocoa mass, emulsifier: SOYA lecithin, flavoring : natural vanilla), gelatin.

Keep in the freezer (-18°C to -22°C) for 6 months. Thaw in packaging for 4-6 hours at 0°C. Keep at +2C to +4°C for 3 days after de-frosting. Do not refreeze after thawing.

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