3 chocolate ball
– a hazelnut praline crunch,
– a hazelnut biscuit
– a white chocolate mousse
– a milk chocolate mousse
– a dark chocolate mousse,
– brown velvet spray,
– a tuile.
Materials used
– 6-hole deer antler silicone mould
– Silikomart dolce tartufo mould
– Ancel 210 Bloom gelatine (gold quality)
Ingredients
Hazelnut biscuit
✔30g icing sugar
✔25g egg
✔30g hazelnut powder
✔10g butter
✔7 g flour
✔7 g caster sugar
✔1 egg white
Praline crisp
✔15g milk chocolate
✔25g hazelnut/almond praline
✔15g crêpes dentelles
Basic custard
✔170g milk
✔2 egg yolks
✔25g caster sugar
300g single cream 30% fat
White chocolate mousse
✔50 g hot custard
✔75g Zéphyr white chocolate
✔100g liquid cream
✔2g gelatine
Milk chocolate mousse
✔50g hot custard
✔75g milk chocolate
✔100g liquid cream
✔1 leaf gelatine 2g
Dark chocolate mousse
✔80g hot custard
✔55g dark chocolate
✔80g liquid cream
✔2g gelatine
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
The recipe
For 6 entremets
Hazelnut biscuit
✔30g icing sugar
✔25g egg
✔30g hazelnut powder
✔10g butter
✔7 g flour
✔7 g caster sugar
✔1 egg white
Melt the butter. Set aside. In a bowl, mix the egg with the icing sugar. Add the hazelnut powder, flour and then the melted butter. Mix well. In another bowl, beat the egg whites with an electric mixer and the caster sugar. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for approximately 10 minutes at 170°C. Remove the biscuit from the oven and leave to cool before peeling it from the paper and cutting it out with a cookie cutter to fit the diameter of your tin. Set aside.
Praline crisp
✔15g milk chocolate
✔25g hazelnut/almond praline
✔15g crêpes dentelles
Melt the milk chocolate. Add the praline. Mix well. Finally add the crumbled crêpes dentelles. Mix gently. Spread over the hazelnut biscuits and place in the freezer.
Basic custard
✔170 g milk
✔2 egg yolks
✔25 g caster sugar
Vanilla powder or vanilla pod
In a saucepan, pour and heat the milk with the vanilla. Pour the egg yolks and caster sugar into a bowl. Mix well. Pour the hot milk over the yolks and mix well before returning everything to the saucepan. Heat over a medium heat, stirring constantly, without exceeding 85°C. Set aside.
Whip the 300g single cream (minimum 30% fat) with an electric mixer. Set aside in a cool place.
White chocolate mousse
✔50 g hot custard
✔75g Zéphyr white chocolate
✔100g liquid cream
✔2g gelatine
In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the custard. Remove from the heat and add the wrung-out and softened gelatine. Mix well. Pour over the melted white chocolate. Gently stir in the 100g whipping cream using an electric mixer. Pour 36 to 37 g of mousse into each cavity of the Silikomart Dolce Tartufo mould and place in the freezer for 15 minutes to harden.
Milk chocolate mousse
✔50 g hot custard
✔75g milk chocolate
✔100g liquid cream
✔2g gelatine
In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the custard. Remove from the heat and add the wrung-out and softened gelatine. Mix well. Pour over the melted milk chocolate. Gently stir in the 100g whipping cream using an electric mixer. Pour 33g of mousse into each cavity of the Silikomart mould and place in the freezer for 15 minutes to harden.
Dark chocolate mousse
✔80g hot custard
✔55g dark chocolate
✔80g liquid cream
✔2g gelatine
In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the custard. Remove from the heat and add the wrung-out and softened gelatine. Mix well. Pour over the melted dark chocolate. Gently stir in the 100g of cream whipped with an electric mixer. Pour 25g of mousse into each cavity of the Silikomart mould. Add the hazelnut biscuit with the crunchy side facing inwards and place in the freezer overnight.
The next day, remove the cakes from the moulds and immediately apply the brown velvet spray.
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
Mix all the ingredients together. Line the 6-hole deer antler silicone mould. I found this mould on the Amazon website. Place in the oven at 170°C. Keep an eye on the baking time as it is very quick, 6 to 8 minutes. Turn out of the tin as soon as it comes out of the oven.
At the last moment, just before serving, place the tuile on top. The red nose was made with red coloured sweet dough and pushed in with a small wooden skewer.
