Ingredients
- Pre-made chocolate cups
- Hazelnut praline, caramel or fruit and nut filling
- Fresh hazel nuts
- Tempered chocolate
Method
- Fill the cups with hazelnut praline
- Cover with tempered chocolate
- Add a hazelnut on top
MAKE YOUR OWN CHOCOLATE AND CARAMEL MOUSSE FILLING:
Ingredients
- 50g sugar
- 100g whipping cream
- 10g glucose
- 100g dark chocolate
- 35g milk chocolate
- 170g semi whipped whipping cream
Method
- Dry cook the sugar until you get a nice caramel
- Heat the saucepan and add the sugar a little at a time into the hot saucepan
- Allow each small addition of sugar to melt down
- Remove the small amounts of sugar that stick to the spoon.
- Push down into the mixture and wait for it to break up
- Boil the cream with the glucose and deglaze into the caramel
- Cool slightly then add to the milk and dark chocolate
- Allow to cool
- Fold in the semi whipped cream
Source: balancebydeborhahutton.com.au