Gianduja Bonbon Recipe
Recheado com mousse de gianduja e praliné, geleia de maracujá e cobertura de chocolate de leite e amendoim
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Ingredients
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Gianduja Mousse
Passion Fruit Jelly
Praliné
Chocolate Coating
Method
Gianduja Mousse Preparation
- 1
Melt the Chocolates
In a heatproof bowl, combine the dark chocolate and milk chocolate. Melt them over a double boiler or in the microwave until smooth, stirring occasionally. Let cool slightly.
- 2
Prepare Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened. Squeeze out excess water and melt the gelatin in a small saucepan over low heat. Stir into the melted chocolate mixture.
- 3
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gradually fold the whipped cream into the chocolate mixture until fully incorporated.
- 4
Add Hazelnut Paste
Gently fold in the hazelnut paste into the mousse mixture until well combined.
Passion Fruit Jelly Preparation
- 5
Prepare Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened. Squeeze out excess water.
- 6
Praliné Preparation
- 7
Toast the Hazelnuts
Preheat the oven to 180°C (350°F). Spread hazelnuts on a baking sheet and toast for about 10 minutes until golden. Let cool, then chop roughly.
- 8
Make the Praliné
In a saucepan, heat the sugar over medium heat until it melts and turns golden brown. Add the chopped hazelnuts and mix until coated. Pour onto a baking sheet lined with parchment paper and let cool. Once hardened, break into small pieces.
Chocolate Coating Preparation
- 9
Melt the Milk Chocolate
Melt the milk chocolate in a heatproof bowl over a double boiler or in the microwave until smooth.
- 10
Add Chopped Peanuts
Stir the chopped peanuts into the melted chocolate until evenly distributed.
Assembly
- 11
Fill the Bonbons
Using a silicone bonbon mold, fill half of each cavity with gianduja mousse, then add a layer of passion fruit jelly, followed by a sprinkle of praliné. Top with more gianduja mousse until the molds are full. Refrigerate until set.
- 12
Coat the Bonbons
Once set, gently remove the bonbons from the molds. Dip each bonbon into the chocolate coating, allowing excess to drip off. Place on a parchment-lined tray to set.