A delightful, multi-layered treat that pairs a rich hazelnut chocolate center with fluffy coffee mousse, a crisp cocoa cookie base, and a crunchy nutty chocolate glaze. It looks fancy but is completely achievable in a home kitchen!
Ingredients:
Milk Chocolate Gianduja
100 gram Milk Chocolate compound
100 gram Hazelnut Praline
20 gram Oil
- Melt The milk chocolate compound and mix with hazelnut praline and oil stir until well combine
- Then cast in 1 cm frame then set in chiller then cut using ring cutter
Dark Chocolate Coffee Mousse
75 gram Tulip dark chocolate compound
75 gram Cream
150 gram Cold Cream
2 gram gelatine
10 gram Cold Water
2 gram Coffee powder
- Bloom gelatine with cold watter then set a side
- Heat cream with coffee and then pour into chop tulip dark chocolate compound
- Whip the cold cream until 60% whipped
- Pour melted gelatine into chocolate mixture
- Then fold the chocolate mixture with whipped cold cream
Chocolate Dip
150 gram Tulip Dark Chocolate
50 gram Oil
30 gram Chopped Nuts
- Melt tulip dark chocolate and mix with oil
- Then add chopped nuts
- Use while 38 celcius
Sugar Dough
85 gram Butter
80 gram Flour
10 gram Cocoa Powder
20 gram Corn flour
35 gram Icing sugar
1.5 gram Salt
- Mix all ingredients until become a dough
- Then make it flat then cut using ring cutter
- Bake in 165 celsius for 10 minutes
Chocolate Whipped Ganache
75 gram Tulip Dark Chocolate
75 gram Cream (1)
150 gram Cream (2)
2 gram Gelatine
10 gram cold Water
- Heat Cream (1) and then pour into Chop Tulip Dark Chocolate
- Then pour melted gelatine into the chocolate mixture
- Then add Cream (2) then stir until well combined
