El Chocolatero Recipe
Chocolate & hazelnut mousse, white chocolate ice cream, cocoa sponge cake crumbs, sea salt.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate & Hazelnut Mousse
White Chocolate Ice Cream
Cocoa Sponge Cake Crumbs
Finishing Touch
Method
Chocolate & Hazelnut Mousse
- 1
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Set aside to cool slightly.
- 2
Prepare Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened. Squeeze out excess water and mix into the warm chocolate until fully dissolved.
- 3
Whip Cream
In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the chocolate mixture.
- 4
- 5
Chill the Mousse
Pour the mousse mixture into serving glasses and refrigerate for at least 4 hours, or until set.
White Chocolate Ice Cream
- 6
Heat Ingredients
In a saucepan, heat the milk and heavy cream over medium heat until hot but not boiling. Remove from heat and add the white chocolate, stirring until melted.
- 7
- 8
- 9
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened enough to coat the back of a spoon.
- 10
Chill and Churn
Cool the mixture completely, then churn in an ice cream maker according to the manufacturer's instructions. Freeze until firm.
Cocoa Sponge Cake Crumbs
- 11
Preheat Oven
Preheat your oven to 180°C (350°F).
- 12
Mix Dry Ingredients
In a bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt.
- 13
- 14
Combine Mixtures
Gradually fold the dry ingredients into the eggs until just combined.
- 15
Bake and Cool
Pour the batter into a lined baking tray and bake for 20-25 minutes, or until a toothpick comes out clean. Let it cool, then crumble into small pieces.
Finishing Touch
- 16
Assemble the Dessert
Layer the hazelnut mousse with the white chocolate ice cream and sprinkle cocoa sponge cake crumbs on top. Finish with a sprinkle of sea salt before serving.