Eating Out

Chocolate Mousse + Hazelnut Praline

November 27 - December 3, 2019

Gulf Weekly Naman Arora
By Naman Arora

Gulf Weekly Chocolate Mousse + Hazelnut Praline

Chocolate Mousse

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)

Butter                         70g

Sea Salt                     1g

Hazelnut Praline

Hazelnut        150g

Sugar             100g

Water             25g

Glucose         25g

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.

Hazelnut Praline:

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.

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