Gianduia: chocolate praline mousse. When ready to serve, break chocolate eggs into large shards and arrange on top of the set chocolate, dust with dark cocoa and sprinkle with crushed praline. Leftover praline will keep well in an airtight container. Note: Gianduja chocolate is available from speciality food stores.

Milk Dark Chocolate Filled with Gianduja Coconut creme Hazelnut Praline Nougat Truffles Mousse Pure Arabica Coffee Orange Ganache Wrap a double layer of foil around the bottom and side of pan to form a watertight seal; set aside. In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche and brandy at low speed until smooth. You can cook Gianduia: chocolate praline mousse using 10 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Gianduia: chocolate praline mousse

It's 100 grams of sugar.
It's 5 of egg yolks.
Prepare 200 grams of unsweetened chocolate bar.
It's 100 ml of water.
You need 150 grams of roasted hazelnuts.
It's 1/2 of gelatin leaf/isinglass (~1g).
You need 200 grams of whipping cream.
Prepare 200 ml of cold water.
Prepare of Final touch.
Prepare 20 grams of chopped hazelnuts.

In another bowl, beat the heavy cream until firm peaks form. Gianduja and praline are words you've probably heard many times before linked to luxury chocolate, but explaining what they are and the difference between them can prove more of a challenge. We're going to take a deep dive into the difference between the two chocolate and nut creations, where they came from, and how they have evolved over time. PRALINE CRUNCH; In a bowl mix the praline , the melted milk chocolate, then the butter at room temperature, and then add the feuilletine.

Gianduia: chocolate praline mousse step by step

Soften gelatine leaf in some cold water.
Boil water with 50g of sugar to obtain a syrup (10 minutes) then turn off the heat.
Squeeze gelatine and put it in the syrup, let it melt.
Melt chocolate in a double boiler.
Beat egg yolks with the remaining sugar (50g).
Add syrup and melted chocolate to the beaten egg yolks, stir well.
Pulverize nuts in a food processor and add them to the mix.
Let the mix cool down.
Whip cream and gently add it to the mix.
Pour the mix into moulds and put them in the freezer for at least 4 hours.
Decorate with chopped hazelnuts.

Spread over the crust and set aside. In medium saucepan, whisk cream and cocoa together; bring to a boil. Remove pan from heat; stir in milk chocolate. Gianduja is a chocolate that has almond and hazelnut in it. When set it is pretty soft but tastes amazing.