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Ingredients
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Hazelnut Praline
Gianduja Mousse
Chocolate Shell
Method
Hazelnut Praline
Prepare the Praline
In a saucepan, combine the granulated sugar and water. Heat over medium heat until the sugar dissolves, then bring to a boil. Add the hazelnuts and cook until they turn golden brown and caramelized. Pour onto a baking sheet lined with parchment paper and let cool completely. Once cooled, chop into small pieces.
Gianduja Mousse
Melt the Chocolates
In a heatproof bowl, melt the dark and milk chocolates together over a pot of simmering water until smooth. Remove from heat and stir in the hazelnut paste.
Prepare the Gelatin
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for about 5 minutes. Then gently heat until dissolved.
Whip the Cream
In a separate bowl, whip the cream until soft peaks form. Gently fold the melted chocolate mixture into the whipped cream, then add the dissolved gelatin. Mix until well combined.
Chill the Mousse
Spoon the mousse into serving dishes or molds and refrigerate for at least 4 hours or until set.
Chocolate Shell
Prepare the Chocolate Shell
Melt the dark chocolate in a heatproof bowl over simmering water until smooth. Once melted, pour into molds or over the set mousse to create a shell. Let it cool at room temperature until set.