Chocolate Praline Mousse Recipe
hazelnut dragée, valrhona seventy-two percent crème
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Ingredients
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Mousse Base
Hazelnut Dragée
Method
Mousse Preparation
- 1
Melt the Chocolate
In a heatproof bowl, melt the Valrhona 72% dark chocolate over a pot of simmering water (double boiler method) until smooth. Remove from heat and let cool slightly.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip.
- 3
Mix Egg Yolks and Sugar
In another bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Gradually add in the melted chocolate and vanilla extract, mixing well.
- 4
Combine Mixtures
Gently fold the whipped cream into the chocolate mixture in three additions, ensuring not to deflate the cream.
- 5
Chill the Mousse
Spoon the mousse into individual serving dishes and refrigerate for at least 2 hours to set.
Hazelnut Dragée Preparation
- 6
- 7
Add Hazelnuts
Stir in the roasted and chopped hazelnuts into the sugar syrup. Cook over medium heat until the mixture becomes thick and syrupy.
- 8
Cool the Mixture
Spread the hazelnut mixture onto a baking sheet lined with parchment paper and allow it to cool completely.
- 9
Chop into Pieces
Once cooled, chop the hazelnut dragée into smaller pieces for topping the mousse.