Go Back Email Link
Hazelnut Praline Mousse
Print Pin

Hazelnut Praline Mousse With Gianduja Crisp

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.
Course Dessert
Cuisine French
Diet Diabetic (low glycemic), DASH (low-salt), Vegetarian
Keyword chocolate, Freezable, Make Ahead, party food, Stove top
Prep Time 1 hour
Cook Time 10 minutes
Chill 2 hours
Total Time 3 hours 10 minutes
Servings 6
Calories 339kcal
Author Dr Hanna Frederick

Ingredients

Rum-Soaked Raisins:

  • 1.2 oz raisins ¼ cup
  • 1/3 cup hot water
  • dash rum

Gianduja Crisp Base:

  • 0.35 oz Krispy Rice cereal crushed
  • 0.5 oz hazelnuts toasted* and chopped very small
  • 1 oz Paillette Feuilletine* crushed
  • 0.5 oz 70 % dark choc Callebaut or Ghirardelli, melted
  • 1.8 oz Gianduja chocolate* melted

Hazelnut Mousse:

  • ½ cup full milk
  • 2 egg yolks
  • ½ TBSP Truvia Cane Sugar Blend or sugar
  • ½ TBSP gelatin
  • 2 TBSP water
  • ½ TBSP rum
  • 4.5 oz Callebaut Hazelnut Praline*
  • 1.2 oz 70 % dark choc Callebaut or Ghirardelli, melted
  • 5.6 oz heavy cream

Chocolate Sauce (Optional):

  • 1/3 cup water
  • 6 TBSP Sugar
  • 3 TBSP cocoa powder
  • ½ tsp rum 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.
    Hazelnut Praline Mousse Prep (16)

Hazelnut Mousse:

  • In a 2-Qt saucepan start slowly boiling milk.
  • Whisk the yolks with Truvia or sugar by hand.
  • 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.
    Hazelnut Praline Mousse Prep (15)
  • 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.
    Hazelnut Praline Mousse Prep (14)
  • Lightly whip cream - 2 minutes, with an electric mixer. Combine whipped cream with hazelnut mix. Pour immediately into the silicone mold.
    Hazelnut Praline Mousse Prep (11)
  • Top each cavity with 6-7 soaked raisins, then cover with cooled crispy rice base.
    Hazelnut Mousse in Mould
  • 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*.
    Hazelnut Praline Mousse Prep (3)

Notes

*To toast the hazelnut read: https://mayihavethatrecipe.com/how-to-roast-hazelnuts/
*If you don’t want to buy Palette Feulletine, you can substitute it with crushed corn or wheat flakes, or crushed ice cream cones.
* If you don’t want to buy Gianduja chocolate, substitute it with a good quality milk chocolate. However, your mousse will be lighter regarding hazelnut taste.
*Callebaut Hazelnut Praline Paste, eBay: https://www.ebay.com/itm/Callebaut-Fine-Hazelnut-Praline-Paste-Filling-Finest-Belgian-Chocolate-1Kg/124261090133?hash=item1cee89c355:g:WdAAAOSw9BJfDuuA
*To make candied hazelnuts for decoration, go to: https://www.marthastewart.com/341779/candied-hazelnuts
*To make caramelized sugar décor , go to: https://www.finecooking.com/recipe/basic-caramel (add 1/4 cup water to the ingredient list!)