Chocolate Mousse with Hazelnut Pranile
a super gourmet delicacy
Ingredientes
For the chocolate mousse:
- 300 g chocolate (70% cocoa)
- 200 g unsalted butter
- 6 eggs
- 80 g white sugar
For the hazelnut praline:
- 200 g peeled hazelnuts
- 120 g white sugar
- 40 ml water
Preparação
For the chocolate mousse:
- Grease and line with parchment paper a rectangular mold (mine is 22 x 10 cm).
- Melt the chocolate and butter in the microwave in 30 second intervals.
- Add the sugar and whisk.
- Separate the egg whites from the yolks. Add yolks to the chocolate and mix.
- Beat the egg whites to stiff peaks in the mixer.
- Carefully fold the whites into the chocolate mixture until they are fully incorporated. Do not overmix.
- Spread this mixture in the pan you prepared, as evenly as possible. Cover with cling wrap and freeze until solid.
For the chocolate praline:
- Preheat the oven to 200 º C.
- On a tray, toast the hazelnuts in the oven for about 5 to 10 minutes.
- Bring the water and sugar to a boil, reaching around 110 º C (about 5 minutes).
- Add the hazelnuts and mix - the sugar will crystalize due to the difference in temperature.
- Continue to mix until the sugar begins to melt and caramelize. Keep mixing until all the sugar has caramelized.
- Remove the hazelnuts from the heat and transfer to a tray to cool down.
- Set aside about 50 grams for the decoration. Place the remaining hazelnuts in the food processor.
- Blend on high speed. Eventually, you will have a creamy paste. Set aside.
For the decoration:
- Unmold the mousse into a serving plate. I recommend you place the cake pan on a tray with warm water for a few seconds, to help release it from the pan, then invert onto to the plate.
- Spread the praline carefully on top of the mousse.
- Coarsely chop the hazelnuts you set aside earlier. Decorate the mousse with these hazelnuts.
- Store in the fridge until it is time to taste.