Milk chocolate mousse and hazelnut meringue
Traditionally in Belgium we celebrate Easter with chocolate like many countries. The Easter season inspired Marc Ducobu to create a chocolate mousse on a pate a bombe base as his leading flavor. A hazelnut meringue softens the taste experience to make a rich mellow patisserie.
Share
Recipe instructions
Hazelnut meringue
Ingredients | Preparation |
---|---|
| Beat together. |
| Add. |
Bake the meringue 2 hours at 90°c/100°c. Leave to cool down and assemble. | |
Caramelise the hazelnuts and sprinkle them over the meringue. | |
Sprinkle the meringue with a fine layer of pearls. |
Milk chocolate mousse
Ingredients | Preparation |
---|---|
| Bring to the boil. |
| Add and prepare a bombe mixture. |
Add. | |
| Add. |
| Coat the mousse with a layer of caramel fill. |