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1
Combine both chocolates and melt them over a double boiler.
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2
Whisk the yolks and 1/2 of the sugar in a mixer equipped with a whisk, set aside at room temperature.
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3
In a separate bowl, whisk the whipping cream to the soft peak stage and set aside, refrigerated.
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4
Combine the 3 egg whites with the remaining sugar and whip to a soft peak stage.
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5
Pour the melted chocolate into the yolk and sugar mixture and whip at high speed until the mixture begins to pale and increase in volume.
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6
Fold in the whipped egg whites and then the whipped cream until smooth and homogenous.
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7
Pour into individual 3-inch diameter plastic round bottom (about 1/2 cup capacity) molds and freeze.
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8
Combine and melt the Gandujia and the hazelnut paste over a double boiler until smooth.
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9
Set aside at room temperature.
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10
Add the royaltine chips and the peanut oil and fold into the chocolate mixture until smooth.
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11
While the mixture is still warm, spread it on a sheetpan in a 1/2-inch layer, evening the surface with the aid of an offset spatula.
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12
Refrigerate until solid and then cut into 3-inch circles and refrigerate.
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13
These circles will serve as the base for the mousse cakes.
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14
Combine both of the ingredients over a double boiler and melt until smooth.
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15
Allow to cool to a warm stage and fill a container of an electric spray gun with the mixture.
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16
The spray gun should be new or has never been used for any purpose other than food.
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17
To assemble cakes: Remove the crunchy 3-inch discs from the refrigerator and place on plates.
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18
Remove mousse molds and unmold on top of the disc.
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19
These should be kept frozen until ready to spray with the chocolate mist.
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20
Remove mousse cakes from the freezer and spray the chocolate domes liberally to create a velour type finish, while still frozen.
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21
Refrigerate until set.
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22
Serve the mousse cakes with chocolate sauce and chocolate decorations of your choice.
