Gianduja Mousse (Bavarian-style)

🥘 Ingredients

• gelatin leaves 4 g
• water
• whole milk 125 ml
• egg yolks 60 g
• caster sugar 25 g
• milk chocolate 150 g
• praline 100 g
• heavy cream 300 ml

Preparation

1. 1

   Submerge gelatin leaves in bowl of ice-cold water for 5 to 10 minutes before starting.

Crème Anglaise Base

1. 1

   In a small saucepan , bring whole milk to a simmer.
2. 2

   Meanwhile, whisk egg yolks and caster sugar together in a bowl until combined (do not over-whisk into a foam).
3. 3

   Slowly pour the hot milk over the yolks while whisking constantly. Return the mixture to the pan .
4. 4

   Heat the mixture over medium-low heat, stirring constantly with a spatula . Cook until it reaches 83°C. It should lightly coat the back of a spoon. Immediately remove from heat.

Flavor Incorporation

1. 1

   Squeeze the excess water from the bloomed gelatin and whisk it into the hot custard.
2. 2

   Place milk chocolate and praline in a large bowl .
3. 3

   Pour the hot custard over the chocolate and paste. Let it sit for 1 minute , then whisk from the center outward until glossy and smooth.
4. 4

   Let this chocolate-hazelnut base cool down until it reaches 32°C.

Final Assembly

1. 1

   In a separate bowl , whisk cold heavy cream to soft peaks (thick yogurt consistency).
2. 2

   Gently fold the whipped cream into the chocolate base in three additions using a spatula to retain the air.
3. 3

   Pour the mousse into a 20 cm square cake frame over the base layer. Use an offset spatula to level the top perfectly flat.
4. 4

   Freeze for 4 to 6 hours (or ideally overnight) before removing the frame and slicing.