Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, gianduia: chocolate praline mousse. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Gianduia: chocolate praline mousse is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Gianduia: chocolate praline mousse is something which I’ve loved my whole life. They’re fine and they look fantastic.
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. Easter dessert: Chocolate gianduja mousse with hazelnut praline. This is somewhere between chocolate ganache and chocolate mousse, with a fudgy texture and hazelnut overtones.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- Get 100 grams sugar
- Get 5 egg yolks
- Get 200 grams unsweetened chocolate bar
- Get 100 ml water
- Make ready 150 grams roasted hazelnuts
- Make ready 1/2 gelatin leaf/isinglass (~1g)
- Make ready 200 grams whipping cream
- Prepare 200 ml cold water
- Make ready Final touch
- Get 20 grams chopped hazelnuts
Fill with chocolate mousse halfway up. 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. This delicious chocolate mousse cake recipe is so good, you'll have trouble stopping at one slice.
Instructions 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
Add a mound of whipped cream and a sprinkle View image. Gianduja Mousse Cake. this link is to an external site that may or may not meet accessibility guidelines. I made this a few weeks ago but have only had the chance to post it now. The recipe calls for hazelnut paste and gianduia amara. I bought the hazelnut paste online (very expensive) because I don't have the equipment to make a truly smooth.
So that’s going to wrap this up for this special food gianduia: chocolate praline mousse recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
