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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
Sastojci: Mexique Dark Chocolate Ganache
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4.2 ozFlora plant cream
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0.7 ozglucose
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0.1 ozsea salt
Priprema: Mexique Dark Chocolate Ganache
Place the plant cream, glucose and sea salt together in a saucepan and bring to the boil
Sastojci: Mexique Dark Chocolate Ganache
Priprema: Mexique Dark Chocolate Ganache
Pour over the dark chocolate and emulsify
Sastojci: Mexique Dark Chocolate Ganache
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1.2 ozBe Better™ (Vegetable butter substitute)*
Priprema: Mexique Dark Chocolate Ganache
Add the be better butter and mix well
Pipe into the ganache into the base of a glass
Hazelnut Biscuit
Sastojci: Hazelnut Biscuit
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0.4 ozGround flax seed
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1.4 ozwater
Priprema: Hazelnut Biscuit
Mix the ground flax with the water and leave for 10 minutes
Sastojci: Hazelnut Biscuit
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2.6 ozDark brown sugar
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4.4 ozBe Better™ (Vegetable butter substitute)*
Priprema: Hazelnut Biscuit
Cream together the brown sugar and be better butter
Sastojci: Hazelnut Biscuit
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0.0 grflax mix
Priprema: Hazelnut Biscuit
Add the flax mix and hazelnut praline to the sugar and mix well
Sastojci: Hazelnut Biscuit
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7.9 ozplain flour
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0.2 ozbaking powder
Priprema: Hazelnut Biscuit
Mix the flour and baking powder together
Add the flour and baking powder to the mix
Sastojci: Hazelnut Biscuit
Priprema: 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
Sastojci: Praline Mousse
Priprema: Praline Mousse
Warm the nut pastes together to 35c and stir in the cocoa butter
Sastojci: Praline Mousse
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8.8 ozsemi whipped plant cream
Priprema: 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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