Super Rocher Recipe

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Set aside.

Combine Eggs and Sugar

In another bowl, whisk the eggs with sugar until pale and fluffy. Stir in the melted chocolate and vanilla extract.

Fold in Whipped Cream

Gently fold the whipped cream into the chocolate mixture until fully combined. Refrigerate for at least 2 hours.

Cream the Butter and Sugar

In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.

Add Hazelnut Paste and Egg Yolks

Add the hazelnut paste and egg yolks to the butter mixture, mixing until smooth.

Heat the Milk

Heat the milk in a saucepan until just warm. Gradually add to the mixture while continuously stirring.

Chill the Mousseline

Chill the hazelnut mousseline in the refrigerator until set, about 1 hour.

Caramelize the Sugar

In a saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves and turns a golden amber color.

Add Hazelnuts

Quickly add the hazelnuts to the caramel, stirring to coat evenly. Pour onto a parchment-lined baking sheet to cool.

Break into Pieces

Once cool, break the caramelized hazelnuts into pieces for garnish.