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Chocolate Hazelnut & Caramel Mousse Mini naked Cake

Chocolate Hazelnut & Caramel Mousse Mini naked Cake

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45

Ingredients

Serves 2

  • 175 grams dark chocolate

  • 15-18 hazelnuts

  • 1/2 cup castor sugar

  • 250 grams dark chocolate sponge cake made with sprig vanilla extract

  • 1 cup fresh cream

  • 1-2 tablespoons chocolate-hazelnut spread

  • Whipped cream 1 cup or as required

  • 1 tsp vanilla extract

Directions

  • 01

    Line 2 ring moulds with parchment paper.

  • 02

    Halve the sponge cake and cut the halved cake into roundels using a medium size cookie cutter.

  • 03

    Roughly chop 100 grams dark chocolate and transfer into a bowl.

  • 04

    Heat ½ cup cream in a non-stick pan and bring to boil.

  • 05

    Heat castor sugar in another non-stick pan and cook till it caramelizes.

  • 06

    Add hot cream to chocolate and mix well till smooth.

  • 07

    Heat remaining cream in a non-stick pan and bring to boil. Add to caramel and mix well. Add sprig bourbon vanilla extract. Transfer in a bowl and cool.

  • 08

    Add hazelnut-chocolate spread to chocolate-cream mixture and mix well.

  • 09

    Add some whipped cream and fold well.

  • 10

    Roughly chop 6-8 hazelnuts.

  • 11

    Fill in caramel mousse and chocolate-hazelnut mousse mixture in 2 different piping bags.

  • 12

    Place ring moulds onto a serving platter.

  • 13

    Place a sponge roundel in the mould, pipe out a thin layer of caramel mousse and tap.

  • 14

    Put some chopped hazelnuts, pipe out some chocolate mousse and level it out.

  • 15

    Refrigerate to set for 1-2 hours.

  • 16

    Melt the remaining dark chocolate in a microwave and mix well.

  • 17

    Take a projector sheet, pour some melted dark chocolate over and spread evenly and set aside.

  • 18

    Cut the set chocolate sheets into roundels using a medium cookie cutter.

  • 19

    Demould the mousse and place the chocolate disc.

  • 20

    Put the chocolate coated hazelnuts over the edge of the discs.

  • 21

    Serve.

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