Hazelnut Bowl

Crispy Chocolate Delight recipe

12 Sep 2019

Belcolade
Recipe
Nutrition

Composition

  1. Dark Chocolate Mousse
  2. Hazelnut Mousse
  3. Chocolate Glaze

1. Dark Chocolate Mousse

Ingredients

Working method

  1. Make a ganache with the fresh cream and Belcolade Origins Noir Costa Rica 64%. 
  2. Add directly into this ganache the 300 g of whipped cream and mix well with a spatula.
  3. Mould the mousse in spherical silicone moulds of 4 cm in diameter (about 30 g of mousse per sphere). 
  4. Freeze directly at - 30 °C before using.

2. Hazelnut Mousse

Ingredients

Working method

  1. Mix together the Praliné Intense 69 PatisFrance, Pralirex Noisette PatisFrance and warm milk. 
  2. Add pre-soaked and melted gelatin and mix everything with a hand mixer.
  3. Add the whipped cream and mix gently using a spatula. 
  4. Use this mousse directly for dressing the desserts (about 20 g per dessert).

3. Chocolate Glaze

Ingredients

Working method

  1. To make the fruit jelly, heat up the fruit juice to 60⁰C and add soaked gelatin.
  2. Pour into a ring mould and put it in the freezer.

Chantilly - 50g

Ingredients

Working method

  1. For the decoration, warm up the Belcolade Noir Selection 30% Sugar Reduced to 45°C. 
  2. Fold the lightly whipped cream on top.