Hazelnut Easter Egg

1. Combine the sugar, water, glucose, and salt. Cook to golden caramel.
2. At the same time, roast the hazelnuts in an oven at 180ºC/356ºF for 10 minutes.
3. Pour over the hazelnuts. Allow them to cool completely.
4. Process in a food processor until a liquid praline has formed.
5. Store in an air-tight container until ready to use.
6. Freeze praline in a sphere mold until ready for inserting in the mousse.

Tip – To make a cocoa praline, add 50-60g cocoa powder to the hazelnuts during the roasting stage.

1. In a pan, combine the milk, cream (quantity 1), egg yolk, sugar, and deZaan Crimson Red cocoa powder. Cook to 64ºC/147ºF.
2. Remove from the heat and stir in the deZaan Stellar cocoa butter and softened gelatin to dissolve, before using a hand blender to emulsify.
3. Fold the cream through the emulsified mix to create the mousse.
4. Transfer into a piping bag when ready to use. Reserve.

1. In a desired mold, pipe in a layer of the mousse before inserting a frozen praline sphere in the center followed by more mousse to encapsulate. Freeze until firm before unmolding.
2. Using excess mousse, pipe between two layers of the sponge and sandwich them together, and freeze. This will become the ‘base’ or seat for the glazed ‘egg’ to sit on. You can dip this in a chocolate mixture or leave it as is - it will taste great either way.
3. To glaze, spread the eggs on a cooling rack and glaze.
4. Transfer onto the sponge base.
5. Decorate with sliced hazelnuts and edible gold-leaf, before allowing it to defrost fully.