Part 1: Chocolate Sponge
Ingredients
Method- 125g Unsalted Butter
- 125g Castor Sugar
- 3 Eggs
- 90g Plain Flour
- 35g deZaan Crimson Red Cocoa Powder
- 10g Baking Powder
- 90g Dark Chocolate
- Paddle the butter and sugar together until soft.
- Add the eggs and mix until combined.
- Add the dry ingredients and mix to a smooth paste, melt the chocolate and pour in gradually.
- Once the sponge is combined and smooth, spread onto a baking tray evenly.
- Bake at 170°C for 14 minutes. Cut into 3 discs once cool.
Part 2: Hazelnut Ganache
Ingredients
Method- 150g Hazelnut Paste
- 130g Whipping Cream
- 15g deZaan Crimson Red Cocoa Powder
- 250g Milk Chocolate
- 25g Glucose
- 120g Unsalted Butter
- Melt the chocolate, boil the glucose cream, cocoa powder and the hazelnut paste. Add to the chocolate mix in 2 stages and whisk until smooth.
- Finally, add the diced soft butter and hand blend until smooth.
- Later, in the metal rings with the chocolate sponge, spread 3 layers of sponge and 3 layers of ganache and freeze.
Part 3: Hazelnut Mousse
Ingredients
Method- 250g Hazelnut Paste
- 250g Whole Milk
- 10g deZaan Crimson Red Cocoa Powder
- 125g Egg Yolks
- 50g Castor Sugar
- 8g Gelatine
- 500g Whipped Cream
- Boil the hazelnut paste, milk and cocoa powder and whisk the yolks & sugar together.
- Soak the gelatine and leave aside.
- Pour the hot milk mix over the yolks & sugar and return to the pan.
- Cook on a medium heat with a spatula stirring constantly until the mix reaches 78°C.
Part 4: Assembly
Method- Remove immediately from the stove and add the soaked gelatine.
- Cool on an ice bath until 25°C, then fold through the whipped cream.
- Pipe on top of the set rings and freeze again.
- Once frozen, demould and then dip in the hazelnut dipping glaze.
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