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Dairy Free/ Vegan
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Good to go
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Quick & easy (production)
A delicious Mexique Dark Chocolate Ganache, hazelnut biscuit and praline mousse dessert. Cacao Barry Mexique dark chocolate pairs beautifully with hazelnut in this light vegan mousse.A delicious Mexique Dark Chocolate Ganache, hazelnut biscuit and praline mousse dessert. Cacao Barry Mexique dark chocolate pairs beautifully with hazelnut in this light vegan mousse.A delicious Mexique Dark Chocolate Ganache, hazelnut biscuit and praline mousse dessert. Cacao Barry Mexique dark choco...
Mexique Dark Chocolate Ganache
Συστατικά: Mexique Dark Chocolate Ganache
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120 gFlora plant cream
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20 gglucose
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2 gsea salt
Προετοιμασία: Mexique Dark Chocolate Ganache
Place the plant cream, glucose and sea salt together in a saucepan and bring to the boil
Συστατικά: Mexique Dark Chocolate Ganache
Προετοιμασία: Mexique Dark Chocolate Ganache
Pour over the dark chocolate and emulsify
Συστατικά: Mexique Dark Chocolate Ganache
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35 gBe Better™ (Vegetable butter substitute)*
Προετοιμασία: Mexique Dark Chocolate Ganache
Add the be better butter and mix well
Pipe into the ganache into the base of a glass
Hazelnut Biscuit
Συστατικά: Hazelnut Biscuit
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10 gGround flax seed
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40 gwater
Προετοιμασία: Hazelnut Biscuit
Mix the ground flax with the water and leave for 10 minutes
Συστατικά: Hazelnut Biscuit
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75 gDark brown sugar
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125 gBe Better™ (Vegetable butter substitute)*
Προετοιμασία: Hazelnut Biscuit
Cream together the brown sugar and be better butter
Συστατικά: Hazelnut Biscuit
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gflax mix
Προετοιμασία: Hazelnut Biscuit
Add the flax mix and hazelnut praline to the sugar and mix well
Συστατικά: Hazelnut Biscuit
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225 gplain flour
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5 gbaking powder
Προετοιμασία: Hazelnut Biscuit
Mix the flour and baking powder together
Add the flour and baking powder to the mix
Συστατικά: Hazelnut Biscuit
Προετοιμασία: Hazelnut Biscuit
Stir through the chopped chocolate callets
Roll the dough between two silicon matts to 5mm thick
Place the dough in the fridge for 1-2 hours
Bake at 180c for 12-15 minutes
Cool and cut into small cubes
Praline Mousse
Συστατικά: Praline Mousse
Προετοιμασία: Praline Mousse
Warm the nut pastes together to 35c and stir in the cocoa butter
Συστατικά: Praline Mousse
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250 gsemi whipped plant cream
Προετοιμασία: Praline Mousse
Stir through the semi whipped cream
Pipe the mousse on top of the ganache layer in the glass
Assembly
Place cubes of hazelnut biscuit on top of the praline mousse and decorate with Mona Lisa dark chocolate blossoms
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