Nutty Hazelnut & Milk Chocolate Mousse Recipe. What can be better than this? 헤이즐넛 밀크 초코 무스 레시피
Sunday Baking・2 minutes read
To make Hazelnut Chocolate Mousse, whip egg whites, mix with yolks, fold in cocoa powder, bake at 350F for 10 mins. Make chocolate cake base by combining ingredients, rolling out dough, cutting, and baking at 350F for 15 mins. Prepare hazelnut cremeux, assemble the cake with layers of mousse, cremeux, and chocolate sponge, then finish with a glaze made from gelatin, sugar, water, glucose syrup, condensed milk, and milk chocolate.
Insights
- The process of making Hazelnut Chocolate Mousse involves multiple intricate steps, including preparing a chocolate cake sponge, a chocolate cake base, hazelnut cremeux, and a glaze, showcasing the complexity and attention to detail required in creating this dessert.
- The final assembly of the Hazelnut Chocolate Mousse involves layering the chocolate sponge, hazelnut cremeux, and chocolate mousse, followed by freezing the cake and finishing it with a glaze made from various ingredients, emphasizing the importance of precise execution and patience in achieving the desired result.
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Recent questions
How do you make Hazelnut Chocolate Mousse?
To make Hazelnut Chocolate Mousse, start by melting unsalted butter and dark chocolate in the microwave. Whip egg whites with sugar, add egg yolks, then mix a portion with the melted chocolate. Fold in sifted cocoa powder, spread most of the mixture in a pan, and bake to create the chocolate cake sponge. Combine ingredients for the chocolate cake base, roll out the dough, cut, and bake. Prepare hazelnut cremeux by mixing ingredients, molding, and freezing. Assemble the cake by layering mousse, cremeux, and chocolate sponge, then finish with a glaze.
What are the ingredients for the chocolate cake base?
The ingredients for the chocolate cake base include unsalted butter, icing sugar, half an egg, cocoa powder, all-purpose flour, and a pinch of salt. Combine these ingredients, roll out the dough, refrigerate, cut with a cookie cutter, and bake to create the chocolate cake base.
How do you prepare the hazelnut cremeux?
To prepare the hazelnut cremeux, soak gelatin in cold water, then mix egg yolks, sugar, hazelnut praline, and heavy cream. Mold and freeze the mixture. Whip heavy cream, melt gelatin in milk and milk chocolate, then mix with the whipped cream. Layer the cremeux in the cake assembly process.
What is the final step in making Hazelnut Chocolate Mousse?
The final step in making Hazelnut Chocolate Mousse is to finish the assembled cake with a glaze made from gelatin sheets, sugar, water, glucose syrup, condensed milk, and milk chocolate. Strain and refrigerate the glaze before pouring it over the cake to complete the dessert.
How long should you bake the chocolate cake sponge?
Bake the chocolate cake sponge at 350F for 10 minutes to ensure it is cooked through and has the right texture for the Hazelnut Chocolate Mousse dessert.
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Summary
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Hazelnut Chocolate Mousse Cake Recipe
- To make Hazelnut Chocolate Mousse, melt 15g unsalted butter and 40g dark chocolate in the microwave. Whip 90g egg whites with 90g sugar, then add 60g egg yolks. Mix a portion of the egg mixture with the chocolate, then fold in 35g sifted cocoa powder. Spread 70% of the mixture in a 12x8.5 inch pan and bake at 350F for 10 minutes to create the chocolate cake sponge.
- For the chocolate cake base, combine 125g unsalted butter, 62g icing sugar, 25g half an egg, 20g cocoa powder, 165g all-purpose flour, and a pinch of salt. Roll out the dough, refrigerate for 30 minutes, cut with a 3.5 inch cookie cutter, and bake at 350F for 15 minutes. Flip the flat bottomed cakes once baked.
- Prepare the hazelnut cremeux by soaking 1/2 gelatin sheet in cold water, then mixing 40g egg yolks, 30g sugar, 35g hazelnut praline, and 160g heavy cream. Mold and freeze the mixture. Whip 200g heavy cream, melt 1.5 gelatin sheets in 88g milk and 135g milk chocolate, then mix with the whipped cream. Assemble the cake by layering the mousse, cremeux, and chocolate sponge, then freeze. Finish with a glaze made from 4 gelatin sheets, 85g sugar, 85g water, 115g glucose syrup, 65g condensed milk, and 110g milk chocolate, strained and refrigerated before pouring over the cake.
