Hazelnut and Java chocolate mousse

Simple, honest flavours in this pastry recipe. Hazelnut and milk chocolate in a delightful Easter hug. Easy to make, yet with the right mix of compelling flavours and textures. You can use any mould to create this recipe. We recommend to use moulds that are not too high (max 5 cm) to keep it as light and elegant as possible.
Level:
Medium

Hazelnut sponge cake

Ingredients: Hazelnut sponge cake

  • 100 g
    caster sugar
  • 180 g
    egg white

Preparation: Hazelnut sponge cake

Beat until light and fluffy.

Ingredients: Hazelnut sponge cake

Preparation: Hazelnut sponge cake

Add. Sprinkle with nuts before baking.

Bake at 180°C for 8-10 minutes.

Milk chocolate mousse origine java

Ingredients: Milk chocolate mousse origine java

  • 250 g
    syrup

Preparation: Milk chocolate mousse origine java

Bring to the boil.

Ingredients: Milk chocolate mousse origine java

  • 130 g
    egg yolks

Preparation: Milk chocolate mousse origine java

Add and leave to cool to 30°C.

Ingredients: Milk chocolate mousse origine java

Preparation: Milk chocolate mousse origine java

Melt and add.

Ingredients: Milk chocolate mousse origine java

  • 1000 g
    cream

Preparation: Milk chocolate mousse origine java

Whip and fold in.

Ingredients: Milk chocolate mousse origine java

  • Q.S.
    FWF-Z2CARA

Preparation: Milk chocolate mousse origine java

This recipes was created with an IBC mould (ref. E01 011 VIERKRON6). Tip: You can also use Callebaut Caramel Fill FWF-Z2CARA for decorating with drops.