Chocolate Hazelnut and Caramel Mousse

Ingredients list for Chocolate Hazelnut and Caramel Mousse

• 175 grams Dark chocolate
• 15-18 Hazelnuts
• ½ cup Castor sugar (caster sugar)
• 250 grams Dark chocolate sponge cake
• 1-2 tablespoons Chocolate hazelnut spread
• as required Whipped cream
• 75 grams White chocolate
• as required Edible golden dust
• 1 cup Fresh cream

Method

1. Halve the sponge and cut the halved cake into roundels using a medium size cookie cutter in which the mousse will be later set.
2. Roughly chop 100 grams dark chocolate and put into a bowl.
3. Heat ½ cup cream in a non-stick pan and bring to boil.
4. Heat castor sugar in another non-stick pan and cook till it caramelizes.
5. Add hot cream to chocolate and mix well till smooth.
6. Add the remaining cream to the same pan and bring to boil. Add it to the caramel and mix well. Transfer into a bowl and cool down to room temperature.
7. Add hazelnut-chocolate spread to chocolate-cream mixture and mix well. Add some whipped cream and fold in well. Add some more whipped cream and fold in gently.
8. Add some whipped cream to caramel sauce and fold in well. Add some more whipped cream and fold in well.
9. Roughly chop some hazelnuts.
10. Fill in caramel mousse and chocolate-hazelnut mousse mixture in 2 different piping bags.
11. Place 2 ring moulds on a serving platter and line their sides with butter paper. Place a sponge roundel in each of them.
12. Pipe out a thin layer of caramel mousse and level the surface with a spoon. Spread some chopped hazelnuts and top with some chocolate mousse and level it out. Refrigerate to set for 1-2 hours.
13. Take the remaining dark chocolate and white chocolate in two separate microwave proof bowls and melt in the microwave for 1 minute. Take the bowls out and whisk till smooth and well tempered.
14. Take an OHP sheet, pour some melted dark chocolate over and spread evenly with a palette knife and set aside. Repeat with melted white chocolate on another OHP sheet. Set them aside.
15. To set.
16. Place the same size cookie cutter in which the mousse is being set on the dark chocolate sheet and mark two roundels. Place a smaller cookie cutter in the center and mark a small roundel. Cover with another piece of OHP sheet and keep in the refrigerator to set properly.

Nutrition Info