Nutty Hazelnut & Milk Chocolate Mousse Recipe
Indulge in the rich and creamy flavors of this Nutty Hazelnut & Milk Chocolate Mousse Recipe. Made with a combination of luscious hazelnut cremeux, decadent milk chocolate mousse, and a moist chocolate sponge, this dessert is sure to impress. The hazelnut praline adds a delightful crunch, while the glaze on top adds a glossy finish. Whether it's for a special event or just a weekend treat, this recipe is perfect for any occasion. So why wait? Try this delectable dessert today!
Ingredients:
- Unsalted butter: 15g
- Dark chocolate 55%: 40g
- 3 Egg whites: 90g
- Sugar: 90g
- 3 Egg yolks: 60g
- Cocoa powder: 35g
- 12 inch X 8.5 inch Pan
- Unsalted butter: 125g
- Icing sugar: 62g
- 1/2 Egg: 25g
- Cocoa powder: 20g
- All-purpose flour: 165g
- Pinch of salt
- 1/2 Gelatin sheet
- 2 Egg yolks: 40g
- Sugar: 30g
- Hazelnut praline: 35g
- Heavy cream: 160g
- Diameter 4cm Height 2cm Mold
- Heavy cream: 200g
- 1.5 Gelatin sheets
- Milk: 88g
- Milk chocolate: 135g
- Diameter 2.75 inch half sphere mold
- 4 Gelatin sheets
- Sugar: 85g
- Water: 85g
- Glucose syrup: 115g
- Condensed milk: 65g
- Milk chocolate: 110g
- Tempered milk chocolate
- Corn syrup
- Edible gold leaf
Cooking steps:
- Melt 15g of unsalted butter and 40g of dark chocolate in the microwave.
- Whip 3 egg whites until foamy, then gradually add 90g of sugar.
- Add 3 egg yolks and mix well.
- Mix a little bit of the egg mixture with the chocolate mixture, then put it back.
- Add 35g of sifted cocoa powder in 2 or 3 additions and fold it well.
- Spread 70% of the cake mixture on a 12 inch X 8.5 inch pan and bake at 350F for about 10 minutes.
- Mix 125g of unsalted butter, 62g of icing sugar, 1/2 egg, 20g of cocoa powder, 165g of all-purpose flour, and a pinch of salt to make the chocolate cake sponge.
- Roll out the dough into 3 to 4mm thickness, refrigerate for at least 30 minutes, then cut using a 3.5 inch diameter cookie cutter.
- Bake the dough at 350F for about 15 minutes, then flip it.
- Soak 1/2 gelatin sheet in cold water.
- Boil 160g of heavy cream, then add it gradually to a mixture of 2 egg yolks, 30g of sugar, and 35g of hazelnut praline.
- Put the mixture back in the pot and cook until it reaches 83C. Add the soaked gelatin sheet and melt.
- Freeze the mixture in a mold with a diameter of 4cm and height of 2cm.
- Whip 200g of heavy cream.
- Soak 1.5 gelatin sheets in cold water.
- Heat 88g of milk in the microwave and add the soaked gelatin sheet to melt it.
- Pour the milk and gelatin mixture onto 135g of milk chocolate and mix well.
- Add the whipped cream to the chocolate mixture and mix until well combined.
- Pipe the mousse and hazelnut cremeux into a 2.75 inch diameter half sphere mold.
- Pipe a bit of mousse and place the chocolate sponge on top. Freeze.
- Soak 4 gelatin sheets in cold water.
- Boil 85g of sugar, 85g of water, and 115g of glucose syrup together. Add the soaked gelatin and melt.
- Add 65g of condensed milk and 110g of milk chocolate to the mixture and melt. Strain the glaze.
- Refrigerate the glaze, then pour it onto the frozen mousse.
- Decorate with tempered milk chocolate, corn syrup, and edible gold leaf.
