Chocolate Sponge
Ingredients:
- 187 gms granulated sugar
- 152 gms plain flour
- 11 gms baking powder
- 25 gms cocoa powder
- 72 gms vegetable oil
- 250 gms eggs
- 103 gms whole milk
Method:
Preheat the oven to 180°C. In a stand mixer, whisk dry ingredients with oil and eggs on high speed for 6 minutes. Add milk and mix. Spread onto parchment-lined half-sheet trays and bake for 10-15 minutes. Cool, then cut into 2cm rounds.
Hazelnut Crunch
Ingredients:
- 60 gms salted hazelnuts, finely chopped
- 150 gms granulated sugar
- 2.5 gms pectin NH
- 125 gms butter
- 50 gms glucose
- 10 gms water
Method:
Melt all ingredients except nuts in a pot, bring to a boil, then stir in nuts. Spread onto a silpat-lined tray, refrigerate for 2 hours, then bake at 180°C for 10-12 minutes until golden. Cool, then break into small pieces.
Chocolate Glaze
Ingredients:
- 32 gms gelatine sheets
- 110 gms water
- 50 gms glucose
- 110 gms dextrose
- 110 gms double cream
- 25 gms skimmed milk powder
- 350 gms granulated sugar
- 140 gms 100% cocoa powder
- 240 gms Valrhona Absolu neutral glaze
Method:
Soften gelatine in ice water. Heat water, glucose, and dextrose to 40°C. Separately, boil cream, milk powder, sugar, and cocoa. Stir in gelatine. Strain over neutral glaze and blend.
Chocolate Mousse
Ingredients:
- 200 gms full-fat milk
- 105 gms double cream
- 67 gms egg yolks
- 30 gms invert sugar
- 425 gms dark chocolate
- 437 gms double cream, whipped
Method:
Whisk egg yolks with invert sugar. Heat milk and cream, then slowly mix into yolks. Cook to 82-85°C. Strain over chocolate, stirring until smooth. Cool to 30°C, then fold in whipped cream.
Assembly & Garnish
Pipe mousse into molds halfway, add hazelnut crunch, then more mousse. Top with sponge and freeze. Once set, glaze at 35°C. Decorate with chocolate discs, gold leaf, and crunchy pearls.