Ingredients
- Cream 420 g
- Pasteurised egg yolk 90 g
- Sugar 90 g
- Water (1) 30 g
- Gelatine 6 g
- Water (2) 30 g
- Milk 168 g
- Hazelnut Praliné 65% 60 g
- Intense 35 Belgian milk couverture chocolate 220 g
Process
- Mix the gelatine with cold water (1).
- Heat the sugar with water (2) to 120°C and mix it with the pasteurised egg yolk (pâte à bombe).
- Whisk the pâte à bombe until light using a blender and whisk.
- Then whisk the cream until soft peaks form using a blender and whisk.
- Boil the milk and dissolve the gelatine in it.
- Stir the hot milk through the chocolate and add the praliné.
- Mix with the stick blender until smooth.
- Use a spatula to fold the light pâte à bombe into the chocolate mixture and then add the whipped cream. Mix well.
- Use the praliné mousse straight away.
