Hazelnut Praline Mousse -- Roasted hazelnut and dark chocolate, crushed pieces of crisp wafer and rice base adds crunch to the dreamy, fluffy hazelnut praline mousse. Decadent pleasure to indulge in a low-carb French delicacy.
Hazelnut Praline and Gianduja chocolate are the aristocrat sisters of the common Nutella. Both are 50 or over percent hazelnuts, the rest is sugar and cocoa. No fillers. You can taste the difference and fly to heaven! Crushed pieces of crisp wafer and rice, roasted hazelnut and dark chocolate base adds crunch to the dreamy, fluffy hazelnut praline mousse. Decadent pleasure to indulge in this low-carb French delicacy.
Keyword chocolate, Freezable, Make Ahead, party food, Stove top
Prep Time 1 hourhour
Cook Time 10 minutesminutes
Chill 2 hourshours
Total Time 3 hourshours10 minutesminutes
Servings 6
Calories 339kcal
Author Dr Hanna Frederick
Equipment
Egg Rings Benedict
silicon baking mat half
Silicon Mini Kugelhopf Mold
2-Qt Stainless Steel Saucepan
Whisk
Mixer Electric-
immersion blender
Ingredients
Rum-Soaked Raisins:
1.2ozraisins¼ cup
1/3cuphot water
dash rum
Gianduja Crisp Base:
0.35ozKrispy Rice cerealcrushed
0.5ozhazelnutstoasted* and chopped very small
1ozPaillette Feuilletine*crushed
0.5oz70 % dark chocCallebaut or Ghirardelli, melted
1.8ozGianduja chocolate*melted
Hazelnut Mousse:
½cupfull milk
2egg yolks
½TBSPTruvia Cane Sugar Blend or sugar
½TBSPgelatin
2TBSPwater
½TBSPrum
4.5ozCallebaut Hazelnut Praline*
1.2oz70 % dark chocCallebaut or Ghirardelli, melted
5.6ozheavy cream
Chocolate Sauce (Optional):
1/3cupwater
6TBSPSugar
3TBSPcocoa powder
½tsprum extract
Instructions
Rum-Soaked Raisins:
In a mug mix the hot water with the rum. Add raisins, stir. Soak for 30 minutes. Set aside.
Gianduja Crisp Base:
In a medium bowl combine Krispy Rice, hazelnuts and Feulletine. Set aside.
In a small silicon or glass bowl melt both chocolates in the microwave in 2-3x20 seconds interwall, till half melted. Stir them till fully melts. Pour it over the dry ingredients and mix well.
Place 6 egg rings on a tray, lined with a silicon baking mat or parchment paper. The diameter of the egg rings should match the diameter of the silicone Gugelhopf mold cavities, you will pour your mousse in first. The you will top the mousse with the crisp base.
While the chocolate is still warm, place a small amount (about 1 TBSP) of mixture in each ring with a tablespoon, and spread it out firm to form a base. Allow to set in a cool place.
Pour sugar mix into milk, stirring, then slowly heat up mixture till thickens. Might need an immersion blender to smoothen. Turn heat off.
Meanwhile pour 2 TBSP hot (but not boiling) water into a very small bowl or measuring cup. (The water should be around 160 F (72 C). Sprinkle the gelatin over the water. Then whisk it for 1-2 minutes until the gelatin has dissolved.
When yolk-sugar-milk mix thickened, stir in dissolved gelatin. Set aside.
Melt chocolate in a small bowl in the microwave in 3x10 minutes intervals, stirring each time.
Meanwhile in a large bowl measure hazelnut praline. Add melted chocolate, stir, then add the gelatin/egg mix in 3 portions. Whisk it together.
Lightly whip cream - 2 minutes, with an electric mixer. Combine whipped cream with hazelnut mix. Pour immediately into the silicone mold.
Top each cavity with 6-7 soaked raisins, then cover with cooled crispy rice base.
Store mold in freezer, covered with plastic wrap for minimum 2 hours. Can be frozen for a few weeks.
Chocolate Sauce:
In a 1-Quart saucepan boil water, Truvia and cocoa powder for 3 minutes. Set aside in the refrigerator.
Serve:
Pop each mold half an hour before serving. Microwave it for 10 seconds or let it thaw 15 minutes room temperature on the serving plate.
Top mousse with chocolate sauce, caramelized toasted hazelnut* or caramelized sugar décor*.
Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates
