Almond praline mousse with rocher coating
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Almond Praline Mousse
Ingredients
- 85 g cream
- 290 g almond praline paste
- 9 g gold gelatine
- 500 g semi-whipped cream
Method
- Soak the gelatine in iced water until softened.
- Bring the cream to a boil, then remove it from the heat.
- Squeeze out the excess water from the gelatine and add it to the hot cream, stirring until completely dissolved.
- Mix in the almond praline paste and let the mixture cool to around 35°C at room temperature.
- Fold in the semi-whipped cream gently until fully incorporated.
- Pour the mixture into molds and freeze in a blast freezer until firm.
Rocher Coating
Ingredients
- 250 g milk chocolate
- 100 g cacao butter
- 80 g crushed almonds
Method
- Melt the milk chocolate and cacao butter over a bain-marie or in the microwave, stirring until smooth.
- Stir in the crushed almonds to create the Rocher coating.
- Maintain the coating temperature at 35–38°C for glazing.
Finishing
Method
- Demold the mousse quenelles and place them on a glazing rack.
- Glaze the quenelles with the Rocher coating, ensuring an even layer over the entire surface.
- Allow the glaze to set before serving.