Chocolate Crunch Bar Recipe
Coffee infused dulcey mousse, hazelnuts
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Ingredients
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Chocolate Crunch Bar Ingredients
Method
Directions for Chocolate Crunch Bar
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until soft. Squeeze out excess water and set aside.
Make the Dulcey Mousse
In a saucepan, heat the heavy cream until it simmers. Remove from heat and add the dulcey chocolate, stirring until melted and smooth. Add the soaked gelatin and espresso coffee, mixing until well combined.
Chill the Mousse
Pour the mixture into a bowl and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours or until set.
Prepare the Crunch Layer
Once the mousse is set, fold in the chopped hazelnuts gently.
Form the Bars
Line a rectangular baking dish with parchment paper. Pour the mousse mixture into the dish and spread evenly. Chill for another hour to firm up.
Coat with Dark Chocolate
Melt the dark chocolate in a microwave or double boiler. Once melted, cut the chilled mousse into bars and dip each bar in the melted chocolate. Place on a wire rack to set.
Serve
Sprinkle a pinch of sea salt over the chocolate-coated bars. Allow to set completely before serving.