Hazelnut Bowl

Hazelnut Bowl Recipe

18 Nov 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. Bring milk and fresh cream to boil. Pour the liquid directly onto the Belcolade Selection Noir 65% Cacao-Trace and Praliné Noisette 50% PatisFrance, mix with a spatula or whisk..
  2. Add pre-soaked and melted gelatin and then slightly warm Puratos Miroir L'original Neutre.
  3. Mix all the ingredients with a hand blender and cover with a film.
  4. Store at 4°C.
  5. Apply the glaze at maximum 35°C on frozen products

Final Assembly

Working method

  1. Place the hazelnut mousse directly on the bottom of a small chocolate bowl (about 20 g per dessert).
  2. Leave the mousse to set in a fridge (4 °C).
  3. Apply the glaze at 35°C on a frozen chocolate mousse cake.
  4. Put it in a chocolate bowl.
  5. Sprinkle some roasted hazelnut pieces on the top.
  6. Store at 4°C one to two hours before consumption.

Pairing tips with Belcolade Origins Noir Costa Rica 64%