Chocolate Praline Mousse Recipe

Melt Chocolate

In a heatproof bowl, melt the dark chocolate over a double boiler until smooth. Remove from heat and let it cool slightly.

Prepare Gelatin

Soak the gelatin sheets in cold water for about 5-10 minutes until softened. Squeeze out excess water and stir into the warm melted chocolate.

Whip Cream

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

Mix Egg Yolks and Sugar

In another bowl, whisk together the egg yolks and granulated sugar until pale and creamy.

Fold Ingredients

Gently fold the melted chocolate mixture into the egg yolk mixture, then fold in the whipped cream and praline paste until fully combined.

Chill

Pour the mousse into serving cups and refrigerate for at least 4 hours or until set.

Preheat Oven

Preheat your oven to 180°C (350°F). Grease and line a round cake pan.

Prepare Hazelnuts

Toast the hazelnuts in the oven for about 10 minutes until golden. Let cool and chop finely.

Cream Butter and Sugar

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

Add Eggs and Flour

Add the eggs one at a time, mixing well after each addition. Gently fold in the chopped hazelnuts and flour.

Bake

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.

Prepare Gelatin

Soak the gelatin sheet in cold water for about 5 minutes until softened. Squeeze excess water out.

Heat Espresso and Milk

In a saucepan, heat the espresso and milk until warm but not boiling. Remove from heat.

Melt White Chocolate

Add the white chocolate to the warm espresso mixture and stir until completely melted and smooth.

Combine with Gelatin

Stir in the soaked gelatin until fully dissolved.

Whip Cream

In a mixing bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the espresso mixture.

Chill

Pour the namelaka into serving cups and refrigerate for at least 3 hours to set.

Prepare Caramelized Sugar

In a saucepan, melt the sugar over medium heat until it turns golden brown. Be careful not to burn it.

Add Hazelnuts

Quickly stir in the chopped hazelnuts and spread the mixture onto a parchment-lined baking sheet. Let cool completely.

Chop and Melt Chocolate

Once cooled, break the praline into pieces. Melt the dark chocolate in a microwave or double boiler.

Coat Praline

Dip the praline pieces into the melted chocolate and let them set on parchment paper until the chocolate hardens.