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Fresh Egg White 240g (from approximately six eggs)
Brown Sugar 30g
Dark Chocolate 54% 160g (less if you are using darker chocolate)
Egg Yolk 30g (approximately two egg yolks)
Sea Salt 1g
Sea Salt 1g
Melt the dark chocolate and butter at 45 degrees
Whip the egg whites (room temperature) together with the brown sugar and sea salt, until it starts to thicken, till it reaches a meringue consistency. Add the egg yolk to the meringue when finished.
Once complete, mix the meringue and the melted dark chocolate.
Distribute into serving cups and refrigerate for at least three hours, until the mousse sets.
Cook the dry fruits at 170 degrees for 15 minutes
Cook the sugar/water and glucose until caramelized and add directly onto the baking paper
Wait until all the ingredients are at room temperature.
Blend all ingredients inside the blender and add sea salt, for two minutes if you want a powdery praline and or 20 minutes if you want a paste.
If paste-textured, use a piping cream pastry bag to distribute.
Once the mousse has set, top with praline, toasted hazelnuts, dark chocolate crispy pearls, chocolate flowers and gold leaf, if you want to make it extra fancy.