Gianguja Bonbon Recipe
Recheado com mousse de gianduja e praliné, com geleia de maracujá e cobertura de chocolate de leite e amendoim
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Ingredients
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Mousse de Gianduja
Praliné
Passion Fruit Jelly
Chocolate Coating
Method
Mousse de Gianduja
- 1
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until soft. Once softened, remove and squeeze out excess water.
- 2
Melt the Gianduja
In a heatproof bowl, melt the gianduja chocolate over a double boiler or in the microwave, stirring until smooth.
- 3
Whip the Cream
In a separate bowl, whip the heavy cream to soft peaks and set aside.
- 4
- 5
Fold in Cream
Carefully fold in the whipped cream into the gianduja mixture until fully combined. Refrigerate until set.
Praliné
- 6
Toast the Hazelnuts
Toast the hazelnuts in a dry pan over medium heat until golden brown, then let cool and chop coarsely.
- 7
Make the Praliné
In a saucepan, melt the sugar over medium heat until it turns a golden caramel. Add the toasted hazelnuts and stir quickly to coat. Pour onto a baking sheet to cool, then chop into small pieces.
Passion Fruit Jelly
- 8
Prepare the Gelatin
Soak the gelatin sheet in cold water for about 5 minutes. Remove and squeeze out excess water.
- 9
Chocolate Coating
- 10
Melt the Chocolate
Melt the milk chocolate in a heatproof bowl over a double boiler or in the microwave until smooth.
- 11
Prepare for Coating
Once the bonbons are assembled, dip each one into the melted chocolate and let the excess drip off.
- 12
Add Peanuts
Immediately sprinkle chopped peanuts over the chocolate coating before it sets.