Servings: Makes 10 domes.
3 Recipes steps
1 STRACCIATELLA MOUSSE
Heat the milk to approx. 140°F (60°C) and add the rehydrated gelatine.
Pour over the melted IVOIRE 35% chocolate a little bit at a time while stirring vigorously with a spatula.
Combine using a hand blender.
At the same time, whip the 200g of cream until it has the a mousse-like texture. Check the ganache’s temperature: It should be between 95 and 105°F (35 and 40°C). Gently incorporate the whipped cream and finish by adding NYANGBO 68% GROUND CHOCOLATE.
Pour 45 to 50g of this mixture into 6.5cm round silicone moulds and store immediately in the freezer.
2 CHOCOLATE PRALINÉ CRUNCHY SPONGE
CHOCOLATE PRALINÉ CRUNCHY SPONGE
Melt the NYANGBO 68% GROUND CHOCOLATE and add the 50% ALMOND & HAZELNUT PRALINÉ. Mix.
Then gently fold in the crêpe dentelle pieces.
Spread the mixture to a thickness of 0.5cm on a baking tray lined with greaseproof paper.
Leave to stiffen in the refrigerator or freezer.
When you are ready to assemble, use a cutter to cut it into 7.5cm circles.
3 PRALINÉ CHOCOLATE SAUCE
PRALINÉ CHOCOLATE SAUCE
When the mousses are frozen, turn them out and place them on a chocolate praliné sponge circle. Arrange
each dome attractively on a plate with some praliné chocolate sauce