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Chocolate Mousse with Hazelnut Praline Base and Raspberries

Chocolate Mousse with Hazelnut Praline Base and Raspberries

Recipe Submitted By: bakingmad

This Chocolate Mousse with a Hazelnut base was featured in the first series of Baking Mad with Eric Lanlard in 2011. Made and created by Eric Lanlard himself this offers perfect baking inspiration.

Preparation Time	00 minutes
Portions	Makes 5 Mousse
Skill Level	Easy
Average Rating

Chocolate Mousse with Hazelnut Praline Base and Raspberries Ingredients

	For the Hazelnut praline base:
75 grams	milk chocolate, melted
40 grams	Praline Paste
100 grams	pailletine or crushed ice cream wafers
	Acetate bands/strips

Additional Ingredients

For the Chocolate Mousse:

65 grams	Golden Caster Sugar (Billington's)
20 ml	Water
125 grams	Free Range Eggs (Happy Eggs) yolk
100 grams	dark chocolate, melted
100 grams	whipped cream
2	punnets raspberries

Further Additional Ingredients

To Decorate and to Serve:

	To decorate:
	Silicone moulds in varied designs of your choice
	Petal paste (available for cake decorating specialists)
	Cornflour, for dusting
	Assorted food colouring pastes
	Edible gold glitter
	To serve:
50 grams	melted dark chocolate
	Assorted milk and white chocolate fans
	Decorated acetate bands (available from cake suppliers)

This recipe uses

How to make Chocolate Mousse with Hazelnut Praline Base and Raspberries

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

To make the Hazelnut praline base: Line the base of a baking tray with silicone paper. Take your mousse moulds and line with acetate bands/strips.
Mix the melted chocolate and praline paste, gently fold in the pailletine/wafers to incorporate.
Spoon this mixture into the base of your four moulds so it is 0.5cm deep. Place in the fridge and leave to set while you prepare the mousse.
To make the Chocolate Mousse: Prepare a sugar syrup by placing water and sugar in a pan and gently bring to the boil.
Pour egg yolks into free-standing mixer and whisk. As whisking, pour the sugar syrup mixture into the beaten eggs this will cook the eggs, continue whisking the mixture and the mixture will double in volume.
Pour melted chocolate into this mixture and beat until incorporated. Finally add the cream and using a spatula, fold until incorporated.
Pour 0.5cm layer of the mousse mixture over the set praline bases and then cover with a later of raspberries. Finish by covering the raspberries, up to the top of the mould, with the remaining mousse mixture. Chill for 3-4 hours.
To decorate: Dust the silicone moulds with cornflour. Take a small amount of petal paste and press into the mould. If you have too much petal paste once the mould is filled, use a sharp knife to cut excess away and leave a nice neat edge. The shapes will set immediately, so gently remove from mould and place on silicone paper, brush again with little amount of cornflour and paint with food colouring paste and finish with a dusting of glitter.
To Serve: Remove mousses from the moulds, brush the acetate bands with melted chocolate and place around the edge of the chilled mousses.
Decorate the top of each mousse with a milk and a white chocolate fan, and one of your petal paste decorations. Finally, sprinkle with gold glitter and serve.