Composition
- La Rose Noire Mini Round Chocolate Shell
- Flourless chocolate sponge
- Hazelnut mousseline
- Hazelnut bavaroise
- Chocolate and hazelnut chunks coating
Decoration
- Caramelized hazelnut chunks
Flourless Chocolate Sponge Cake
| INGREDIENTS | MEASUREMENT |
|---|---|
| Butter | 85 g |
| Egg yolks | 70 g |
| Sugar | 50 g |
| Egg whites | 180 g |
| Dark chocolate 65% | 170 g |
Method
Whip the egg whites and sugar together. Add in egg yolks and mix using a hand whisk. Then add the chocolate and melted butter (45°C) and mix together. Line baking pan with parchment paper, then pour in the mixture and bake at 180°C for 8 minutes. Let it cool and cut to desired size.
Hazelnut Mousseline
| INGREDIENTS | MEASUREMENT |
|---|---|
| Milk | 325 g |
| Cream | 60 g |
| Sugar | 50 g |
| Cornstarch | 35 g |
| Egg yolks | 75 g |
| Vanilla pod | 1 unit |
| Hazelnut Praliné | 200 g |
| Gelatin powder, bloomed | 21 g |
| Butter, softened | 180 g |
Method
Make a crème pâtissière and then add the gelatin mass and praline. Mix thoroughly. Add the butter and chill. Whip the mixture using a mixer while the mixture is very cold. Use immediately.
Hazelnut Bavaroise
| INGREDIENTS | MEASUREMENT |
|---|---|
| Butter | 85 g |
| Egg yolks | 70 g |
| Sugar | 50 g |
| Egg whites | 180 g |
| Dark chocolate 65% | 170 g |
Method
Cook milk, egg yolks and sugar at 85°C. Remove from the heat and add the gelatin sheets soaked in cold water. Pour onto the praline and mix using a hand blender. Let it cool at 27°C and fold with the semi-whipped cream. Pour the mixture on a truffle silicon mold and freeze.
Chocolate and Hazelnut Chunks Coating
| INGREDIENTS | MEASUREMENT |
|---|---|
| Dark chocolate 70%, melted | 200 g |
| Cocoa butter, melted | 200 g |
| Caramelized hazelnut chunks | 150 g |
Method
Mix all ingredients together and keep warm (45°C). Use at this point.
Finishing
Place a piece of chocolate sponge inside the chocolate shell. Pipe some mousseline cream on top, covering the chocolate sponge. Leave to set in the fridge for 30 minutes. Dip the “truffle shaped” Bavaroise into the chocolate and hazelnut coating and place them on the mousseline.
