Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, gianduia: chocolate praline mousse. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Gianduia: chocolate praline mousse is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Gianduia: chocolate praline mousse is something which I’ve loved my entire life. They are fine and they look fantastic.
Easter dessert: Chocolate gianduja mousse with hazelnut praline. This is somewhere between chocolate ganache and chocolate mousse, with a fudgy texture and hazelnut overtones. Our Gianduja Chocolate is praline with melt-in-your-mouth authenticity, that's irresistibly heavy on the hazelnuts.
To begin with this recipe, we have to first prepare a few ingredients. You can have gianduia: chocolate praline mousse using 10 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Gianduia: chocolate praline mousse:
- Make ready 100 grams sugar
- Make ready 5 egg yolks
- Make ready 200 grams unsweetened chocolate bar
- Get 100 ml water
- Get 150 grams roasted hazelnuts
- Prepare 1/2 gelatin leaf/isinglass (~1g)
- Take 200 grams whipping cream
- Take 200 ml cold water
- Get Final touch
- Get 20 grams chopped hazelnuts
The orange flavour gives the Chocolate Praline Mousse a piquent taste. These chocolate mousse praline domes (or bombes) might look fancy and difficult to make but they are actually quite easy! Gianduja, the creamy, sophisticated Italian-inspired chocolate bar, was always my mother's favorite, and something I did not come to fully appreciate until I was older myself. As if the chocolate-hazelnut spread gianduja isn't delicious enough straight off the spoon, I've folded in whipped cream and crème fraîche to create a truly For a supereasy ice cream sandwich, spoon the mousse between chocolate wafers and freeze overnight.
Steps 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
This delicious chocolate mousse cake recipe is so good, you'll have trouble stopping at one slice. 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. Praline Gianduja - Chocolate Hazelnut Candy. I made this a few weeks ago but have only had the chance to post it now.
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