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Thursday, March 22, 2012

Chocolate madness


Ingredients for 15:

Creme anglaise milk chocolate

400 gr. cream

350 gr. milk

50 gr. sugar

220 milk chocolate

10 egg yolks

Chocolate's crisp / flat stick

300 gr. of egg white

300 gr. sugar

225 gr. Farino 00

75 gr. bitter cocoa powder

Dark chocolate mousse

280 gr. dark chocolate 70%

75 gr. of egg yolk

575 gr. of whipping cream

150 gr. sugar

4.1 / 2 leaves of gelatine

Hazelnut praline

500 gr. roasted hazelnuts

1 liter of single cream

250 gr. sugar

False nougat

360 gr. milk chocolate

140 gr. of butter

800 gr. of hazelnut praline

220 gr. of pailletè feuilletine (or wafer crumbled)


You are starting to trim down for summer? then try this calorie bomb! It's my own chocolate madness. A delirium for chocolate lovers. It is a dark chocolate mousse, milk chocolate's creme anglaise and a chocolate crisp with a false hazelnut's and chocolate nougat. It's basically chocolate in various textures. I do not recommend this recipe for those who are beginners with pastry.


It has a rather long elaboration. What takes most of the time is the snack on top of false nougat: a creamy chocolate with hazelnut praline.

To make the praline, put the toasted hazelnut in a pot with 40% of its weight in sugar. Cover with the cream, cover, and leave it on a small fire for about 8 hours. I then switch off and let it sit all night. The next day, another 5 hours on the fire and rest. Check every now and then that it does not stick. Use a saucepan with high bottom. and possibly placed on a flame diffuser, or on the corner of the stove, to allow it to infuse at low temperature for a long time without burning.

Once ready the infusion, bland it all. The proportion of sugar depends on your taste and usage. You can adjust while blending.


For the false nougat:

Once you have the hazelnut’s praline,  mix it in a bowl with the chocolate (melted in bain-marie) and butter ( room temperature ). You can then leave it in the fridege but at the time of serving this compound must be at room temperature to be able to mix with paillete feuilletine (a crispy pastry type wafer crumbled).


For the chocolate mousse, melt the chocolate in bain-marie. Whip the egg yolks with half the sugar. Heat 140 gr. of cream and dissolve the gelatin  sheets (once hydrated in water and ice for at least 30 min.). Whip the remaining cream with the remaining sugar and add all the elements (the chocolate at room temperature ) mixing in a circular motion from the bottom – up.  Distribute into molds and in the refrigerator for at least 5 hours.

For the chocolate crisp, mix all the ingredients into the mixer along with the melted butter. Let it then rest in the refrigerator for a few hours. Roll out the dough on a silicone mat for baking, giving the shape you want with a spatula and cook in the oven at 160 degrees for 6-7 minutes.

For the creme anglaise of milk chocolate:

In thermomix, add the cream, milk, sugar and egg yolk. Schedule 8 min. about 80 degrees. When it begins to thicken, add the chocolate.Turn off and let cool in the fridge.




I’m sorry about any mistakes I may have made, English is not my first Language

22. March 2012 - admin
Categories: desserts | Tags: , , , , , , , , , , , , , , , , , , , | 1 comment

One Comment

  1. meraviglioso! sicuramente squisito, non credo di essere in grado di prepararlo e mi mancano un pò di strumenti adatti, ma immaginandolo lo assaporo!