Hey everyone, hope you are having an amazing day. Today, we’re going to prepare a special dish, gianduia: chocolate praline mousse. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Gianduia: chocolate praline mousse is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Gianduia: chocolate praline mousse is something which I’ve loved my whole life.
Easter dessert: Chocolate gianduja mousse with hazelnut praline. This is somewhere between chocolate ganache and chocolate mousse, with a fudgy texture and hazelnut overtones. In short: This is basically a chocolate and hazelnut mousse As you may have realised, I'm obsessed with gianduja (remember that video. Узнать причину. Закрыть.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook gianduia: chocolate praline mousse using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Gianduia: chocolate praline mousse:
- 100 grams sugar
- 5 egg yolks
- 200 grams unsweetened chocolate bar
- 100 ml water
- 150 grams roasted hazelnuts
- 1/2 gelatin leaf/isinglass (~1g)
- 200 grams whipping cream
- 200 ml cold water
- Final touch
- 20 grams chopped hazelnuts
Take a simple chocolate mousse to the next level with John Torode's impressive recipe. For this recipe you will need a silicone mat, a food processor and an electric hand whisk or a freestanding mixer. Stick a praline biscuit into each quenelle of mousse then pour over the hot chocolate sauce. Fill with chocolate mousse halfway up.
Steps to make Gianduia: chocolate praline mousse:
- Soften gelatine leaf in some cold water
- Boil water with 50g of sugar to obtain a syrup (10 minutes) then turn off the heat
- Squeeze gelatine and put it in the syrup, let it melt
- Melt chocolate in a double boiler
- Beat egg yolks with the remaining sugar (50g)
- Add syrup and melted chocolate to the beaten egg yolks, stir well
- Pulverize nuts in a food processor and add them to the mix
- Let the mix cool down
- Whip cream and gently add it to the mix
- Pour the mix into moulds and put them in the freezer for at least 4 hours
- Decorate with chopped hazelnuts
Remove the frozen hazelnut mousse inserts from the rings. In the meantime, place the condensed milk (both sweetened and unsweetened), the dark chocolate, the Favorites Gianduja chocolate. Our Gianduja Chocolate Selector is the smoothest of our hazelnut praline chocolates. With a melt-in-the-mouth middle to die for, you'll be reluctant to share these little morsels around! This multiple award-winning chocolate doesn't stray far from its roots.
So that is going to wrap this up for this exceptional food gianduia: chocolate praline mousse recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
