Milk Chocolate Gianduja Tart |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I made some changes and The final result was out of this world. Ingredients:
28cm chocolate sable baked crust |
praline crunch |
150 g/1 cup hazelnut praline |
90 g/ 3 oz milk chocolate |
20 g/ 1 1/4 tbsp butter |
60 g/ 4 tbsp feuilletine or crushed corn flakes |
50 g/ 1/4 cup peeled, toasted and chopped hazelnuts |
gianduja mousse |
1 cup heavy cream |
3 tablespoon godiva dark chocolate truffle hot cocoa powder |
5 bars (1.5 ounces each) godiva milk chocolate, finely chopped |
1/2 cup chocolate-hazelnut spread (such as nutella), i used chocolate praline spread. |
2 tablespoons unsalted butter |
1/2 cup granulated sugar |
1/3 cup water |
3 large egg whites, at room temperature |
ganache topping |
140g dark chocolate, chopped |
120g milk chocolate chopped |
1 1/2 cups heavy cream |
35g soft butter |
1 1/2 tsp espresso powder |
to decorate |
crushed hazelnut |
cocoa powder |
Directions:
1. PRALINE CRUNCH
2. In a bowl mix the praline , the melted milk chocolate, then the butter at room temperature, and then add the feuilletine. Spread over the crust and set aside.
3. Make Milk Chocolate Gianduja Mousse:
4. 1. In medium saucepan, whisk cream and cocoa together; bring to a boil. Remove pan from heat; stir in milk chocolate. Let stand one minute; stir until chocolate is melted and mixture is smooth. Stir in chocolate-hazelnut spread and butter until melted and smooth. Transfer to a large bowl; cool to room temperature.
5. 2. In a small, heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Cook until the sugar syrup registers 234°F. on a candy thermometer. Meanwhile place egg whites in the large clean dry metal bowl. Once sugar syrup passes 220°F., begin beating egg whites using electric mixer until soft peaks form. With mixer running at medium speed, carefully pour hot syrup slowly down side of bowl. Increase mixer speed to high; beat meringue until it has cooled to just warm; do not over beat.
6. 3. Gently fold 1/3 of meringue into chocolate mixture to lighten it; gently fold in remaining meringue (some white streaks will remain; do not over mix). Spread over the praline crunch layer. Cover surface of the rest of the mousse with plastic wrap and refrigerate until cold and firm, about 5 to 6 hours or overnight for another use.
7. Make ganache:
8. Mix both chocolates in a stainless steel bowl. Heat cream in a saucepan until simmering point. Pour over chocolates and stirr until melted. Add the butter and stirr again. Add the espresso powder and stirr. Cool to room tempreture until slightly thickned. Pour over the chilled mousse and chill again. Decorate with hazelnuts and cocoa powder.
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