Gertrude’s Candy Bar Recipe

Inspired by Gertrude's

Time1h

Serves4

Dark chocolate mousse, salted soft caramel, hazelnut crunch, caramelized hazelnuts

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Ingredients

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1
Prepare the Dark Chocolate Mousse
Melt the dark chocolate in a heatproof bowl over simmering water. Once melted, let it cool slightly.
2
Whip the Cream
In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the melted chocolate until fully combined. Set aside in the fridge to set.
3
Make the Salted Caramel
In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves, then increase the heat and cook until it turns a deep amber color. Remove from heat, add butter and sea salt, stirring until smooth.
4
Prepare the Hazelnut Crunch
Toast the hazelnuts in a dry skillet until golden. Allow to cool, then chop coarsely. Mix half of the hazelnuts with the cooled salted caramel.
5
Assemble the Candy Bar
In a serving dish, layer the dark chocolate mousse, followed by the salted caramel mixture with hazelnuts, and top with the remaining chopped hazelnuts.