Hazelnut and Caramel Indulgence
Recipe created by Chef Praveen Ram
Recipe Ingredients
Ingredient
Weight
For the Hazelnut Mousse:
Pillsbury™ Ivory Whipping Topping | 300 g |
Fresh Cream | 250 g |
Milk Chocolate | 250 g |
Hazelnut paste | 100 g |
Gelatin | 5 g |
Pillsbury™ chocolate sponge round cuts |
For the Caramel Centre:
Sugar | 105 g |
Butter | 35 g |
Fresh Cream | 210 g |
Liquid Glucose | 12 g |
Milk Chocolate | 130 g |
Preparation
For the Hazelnut Mousse:
- Warm the fresh cream and pour this into the milk chocolate to make the ganache.
- Add the bloomed gelatin to it.
- Now, add the hazelnut paste and mix it all together.
- Finally, fold this mixture with whipped cream.
For the Caramel Centre:
- Add sugar and glucose to a heated pan.
- Once the sugar gets caramelised, add butter and fresh cream.
- Mix well until it emulsifies.
- Finally, take it off the heat.
- Pour this into milk chocolate and mix well.
- Allow it to cool.
For the Assembly:
- Take silicon moulds or pastry glasses and fill half of fit with the prepared mousse.
- Now, place the sponge above this and place the caramel in the centre.
- Top it off with the remaining mousse.
- Now, garnish all moulds with some chocolate shavings, gold leaves and chocolate rings.
How to create golden shavings or the chocolate garnish?
- Melt chocolate & spread it in sheet form. Next, roll it. Once its bit hard, cut it using cutter & spray golden food color.