Component 1Chocolate mousse
Ingredients
| 300 gr | Sugar |
| 150 gr | Water |
| 300 gr | Egg yolks |
| 150 gr | Whole eggs |
| 750 gr | Regina dark Chocolate |
| 1250 gr | Cream, whipped to soft peaks |
Method
Heat the water and sugar to 124°C, pour onto the eggs and egg yolks and beat. Melt the Dark Chocolate Regina at 50°C and whisk together with a part of the whipped cream. Blend in the rest of the cream and eggs. Pour immediately.
Component 2Hazelnut mousse
Ingredients
| 100 gr | Sugar |
| 50 gr | Water |
| 200 gr | Egg yolks |
| 10 gr | Gelatine |
| 300 gr | Edelweiss White Chocolate |
| 250 gr | Confectioner's cream |
| 100 gr | Hazelnut Paste |
| 700 gr | Cream, whipped to soft peaks |
Method
Heat the water and sugar to 121°C and pour onto the egg yolks. Beat and add to the melted gelatine. Blend the confectioner’s cream with the White Chocolate Edelweiss and Hazelnut Paste. Blend the two mixtures with the whipped cream. Pour to form the insert and blast chill.
Component 3Soft Almond Biscuits
Ingredients
| 300 gr | Almond TPT |
| 250 gr | Whole eggs |
| 160 gr | Egg yolks |
| 240 gr | Flour |
| 550 gr | Egg white |
| 200 gr | Sugar |
Method
Whisk the eggs with the almond TPT and egg yolks. Add the flour and the egg white whisked with the sugar. Spread out and cook at 230°C.
Component 4Gianduja mass with puffed rice
Ingredients
| 500 gr | Milk Chocolate Regina |
| 250 gr | Hazelnut Paste |
| as required | Rice Crispies |
Method
Add the melted Milk Chocolate Regina to the Hazelnut Paste and Puffed Rice. Pour on the biscuit.
Component 5Spray mixture
Ingredients
| 200 gr | Cocoa Butter |
| 200 gr | Regina Dark |
Method
Combine and set aside.
Component 6Mirror glaze
Ingredients
| 155 gr | Cream |
| 225 gr | Water |
| 280 gr | Sugar |
| 105 gr | Cocoa powder 10/12 |
| 175 gr | Neutral gelatine |
| 22 gr | Gelatine leaves |
| 38 gr | Syrup 32° Baumé |
Method
Bring the cream, water, sugar and Fat-reduced Cocoa Powder 10/12 to the boil. Soften the gelatine in the syrup 32° Baumé. When cooling (60°C), add the neutral gelatine and softened gelatine leaves.
Preparation
Pour the chocolate mousse. Arrange the hazelnut insert and close with the biscuit and the gianduja. Blast chill. Turn out and spray.
Presentation
After spraying the dessert, decorate with mirror icing and hazelnut.
