Ep17 - Chocolate Mousse with Hazelnut Praline and Raspberry Coulis
Team:Chris & Cookie
Prep:30 mins (+ chilling)
175g plain digestive biscuits
35g (¼cup) roasted hazelnuts
1 shot (30ml) espresso coffee
150g unsalted butter
250g dark chocolate (70% cocoa solids)
4 eggs, separated
2 tbs icing sugar
300ml thickened cream
1 vanilla bean, split, seeds scraped
6 egg yolks
165g (¾cup) caster sugar
45g (1/3 cup) roasted hazelnuts
220g (1 cup) caster sugar
350g raspberries, plus extra, to serve
2 tbs icing sugar
- To make ice-cream, place buttermilk, vanilla bean and seeds in a saucepan and bring almost to the boil. Whisk egg yolks and sugar in a bowl until well combined, then whisking continuously, gradually add hot milk mixture to yolk mixture and whisk gently to combine. Transfer to a clean saucepan over medium heat and stir continuously with a wooden spoon until mixture is thick enough to coat the back of the spoon; dont boil mixture. Strain through a fine sieve into a bowl. Place in a sink one-third full with iced water and cool, stirring occasionally, for 10 minutes. Cover with plastic wrap and refrigerate for 45 minutes. Churn in an ice-cream maker until frozen. Transfer to an airtight container and freeze for 4 hours or until very firm.
- Meanwhile, grease a 20cm x 30cm slice tin and line with plastic wrap, extending 5cm over edges.
- Place biscuits and nuts in a food processor and process until coarse crumbs form. Add coffee and half the butter. Process until just combined. Spread mixture over base of prepared pan and press down until firm. Refrigerate for 30 minutes.
- Fill a small saucepan one-third full with water and bring to a gentle simmer. Place chocolate and butter in a small heatproof bowl, place over pan and stir until melted and combined (dont let the bowl touch the water). Beat in egg yolks one at a time.
- Using an electric mixer on high speed, beat egg whites until soft peaks form. With the motor running, beat in icing sugar.
- Beat cream until soft peaks form. Fold cream into chocolate mixture, then egg whites. Pour into pan over biscuit base. Refrigerate for 6 hours or overnight.
- To make praline, line an oven tray with baking paper. Spread nuts on prepared tray in a single layer. Stir sugar and 100ml water in a medium heavy-based saucepan, without boiling and using a wet pastry brush to brush down any stray sugar crystals on side of pan, until sugar dissolves. Bring mixture to the boil and boil, without stirring, for 7-8 minutes or until golden brown. Carefully pour caramel over nuts on prepared tray. Cool until set, then break into pieces. Process until coarsely chopped.
- To make coulis, stir raspberries and sugar in a small saucepan over medium heat, mashing with a fork, until soft and sugar has dissolved. Pass through a sieve, then set aside to cool.
- Remove mousse from pan and cut into portions. Place mousse slices on serving plates, then a quenelle of ice-cream. Top with praline and spoon over coulis to serve.