Gianduia: chocolate praline mousse

1. 1

   Soften gelatine leaf in some cold water

2. 2

   Boil water with 50g of sugar to obtain a syrup (10 minutes) then turn off the heat

3. 3

   Squeeze gelatine and put it in the syrup, let it melt

4. 4

   Melt chocolate in a double boiler

5. 5

   Beat egg yolks with the remaining sugar (50g)

6. 6

   Add syrup and melted chocolate to the beaten egg yolks, stir well

7. 7

   Pulverize nuts in a food processor and add them to the mix

8. 8

   Let the mix cool down

9. 9

   Whip cream and gently add it to the mix

10. 10

    Pour the mix into moulds and put them in the freezer for at least 4 hours

11. 11

    Decorate with chopped hazelnuts

* Per serving · 4 servings · Values may vary.

No additional tips available.