Malted Chocolate Mousse Bomb Recipe

Prepare the Gelatin

Soak the gelatin sheets in cold water for about 5 minutes until soft. Drain and set aside.

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a double boiler until smooth. Remove from heat and let cool slightly.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Set aside.

Make the Egg Mixture

In a saucepan, whisk together the egg yolks and sugar. Heat gently and whisk until the mixture thickens slightly (do not boil).

Combine Ingredients

Add the malted milk powder and the drained gelatin to the warm egg mixture, stirring until dissolved. Then, fold in the melted chocolate and finally the whipped cream.

Chill

Pour the mousse into serving molds and chill in the refrigerator for at least 4 hours or until set.

Prepare the Vanilla

Split the vanilla bean and scrape out the seeds. Combine the milk, cream, vanilla seeds, and the pod in a saucepan and heat until just below boiling.

Whisk Egg Mixture

In a bowl, whisk the egg yolks and sugar together until pale and thick.

Combine and Cook

Slowly pour the hot milk mixture into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over low heat until thickened, stirring constantly.

Strain and Cool

Strain the mixture through a fine sieve to remove the vanilla pod and any cooked egg pieces. Let cool.

Prepare Hazelnuts

Toast the hazelnuts in a dry skillet over medium heat until golden and fragrant. Let cool, then chop coarsely.

Make Caramel

In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves and turns a light amber color.

Combine Hazelnuts and Caramel

Quickly stir in the chopped hazelnuts until well coated, then pour onto a parchment-lined baking sheet to cool.