Description
This Hazelnut Praliné Mousse is a silky, nutty dessert that combines pâte à bombe, hazelnut praliné, milk chocolate, and whipped cream into a luxurious, airy mousse. It’s elegant enough for special occasions and versatile for layered desserts.
Ingredients
- 420 g cream
- 90 g pasteurised egg yolk
- 90 g sugar
- 30 g water (1)
- 6 g gelatine
- 30 g water (2)
- 168 g milk
- 60 g hazelnut praliné 65%
- 220 g Intense 35 Belgian milk couverture chocolate
Instructions
- Bloom the gelatine in cold water (1) and set aside.
- Heat sugar and water (2) in a saucepan until it reaches 120°C.
- Slowly pour the hot syrup over egg yolks while whisking to create a pâte à bombe.
- Continue whisking until the mixture becomes light, pale, and airy. Set aside to cool.
- Whip the cream to soft peaks and set aside.
- Bring the milk to a boil, then dissolve the bloomed gelatine into it.
- Pour the hot milk over the chocolate and stir until melted.
- Add the hazelnut praliné and blend with a stick blender until smooth and emulsified.
- Gently fold the pâte à bombe into the chocolate-praliné mixture using a spatula.
- Fold in the whipped cream carefully until fully combined.
- Use immediately or refrigerate for 2–3 hours before serving.
Notes
- Replace hazelnut praliné with almond or pistachio praliné for variation.
- Use dark chocolate instead of milk couverture for a richer flavor.
- Add a splash of Frangelico or hazelnut liqueur for a boozy twist.
- Best used as a mousse layer in entremets or tart fillings.
- Do not freeze—fresh use is recommended for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 21g
- Sodium: 45mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
