Chocolate mousse with hazelnut praline and raspberries recipe

By Eric Lanlard from Baking Mad with Eric Lanlard

Light but decadent chocolate mousse sitting on luxurious praline, Eric shows us the tricks of the trade on Baking Mad with Eric Lanlard

Serves 5

Ingredients

65g caster sugar
20ml water
125g egg yolk
270g dark chocolate, melted
325g whipped cream
2 punnets raspberries

For the hazelnut praline

75g milk chocolate, melted
40g praline paste, or hazelnut chocolate spread such as Green and Blacks
100g praline pailletine, or crushed ice cream wafers

To assemble and decorate*

Acetate strips
Silicone moulds to make small decorations
Cornflour, for dusting
Petal paste
Assorted food colouring pastes
Edible gold glitter
Decorated acetate bands
150g dark chocolate, melted
Assorted milk and white chocolate fans

Method

Line the base of a baking tray with non-stick baking parchment and line five individual moulds with acetate bands or strips.
For the praline, mix the melted chocolate and praline paste then gently fold in the pailletine or wafers. Spoon the mixture into the base of the moulds to ½cm deep. Place in the fridge and leave to set while you prepare the mousse.
For the mousse, make a sugar syrup by placing the sugar and water in a pan and gently bringing to the boil.
Meanwhile pour the egg yolks into a free-standing mixer and whisk. With the motor going, pour the sugar syrup mixture into the beaten eggs; this will cook the eggs. Continue whisking until the mixture doubles in volume.
Pour the melted chocolate into this mixture and beat until incorporated. Finally add the cream and using a spatula, fold until incorporated.
Pour a ½cm layer of the mousse mixture over the praline bases then cover with a layer of raspberries. Carefully pour the remaining mousse mixture over the raspberries, filling right to the top of the moulds. Cover and chill for 3-4 hours.
For the decoration, dust the silicone moulds with cornflour. Take a small amount of petal paste and press into the mould. If you have too much petal paste once the mould is filled, use a sharp knife to cut excess away and leave a nice neat edge. The shapes will set immediately, so gently remove from mould and place on non-stick baking parchment. Brush again with a small amount of cornflour, paint with food colouring paste and finish with a dusting of glitter.
To serve, remove the mousses from the moulds, coat the acetate bands with melted chocolate and place around the edge of the chilled mousses.
Decorate the top of each mousse with a milk and a white chocolate fan, and one of your petal paste decorations. Finally sprinkle with gold glitter and serve.

*Available from cake decorating specialists

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Monday 18 April 2011