With caramelized provence almonds
- To make this dessert you will need four hedgehog-shaped molds.
Making the chocolate mousse
Making the feuilletine praline
- 2 1/4 ounces praline (60 g)
- 1 ounce pailleté feuilletine (30 g)
- 1/2 ounce milk chocolate (15 g)
Making the icing
Step 1: Making the chocolate mousse
Break the chocolate into small pieces. Beat the egg yolks. Bring the milk to a boil and gradually pour over the beaten egg yolks. Cook until the mixture thickens, similarly to a crème anglaise, then strain through a chinois. Add the chocolate pieces, butter, and powdered cocoa immediately. Whisk the mixture together.
Make Chantilly cream. Soak gelatin sheets in cold water.
Make an Italian meringue: cook the sugar to 250°F (121°C). Beat the egg whites until stiff and continue beating as you slowly pour in the hot sugar syrup. Continue beating until the mixture cools.
Drain the gelatin and add to the lukewarm chocolate crème anglaise. Gently fold in the meringue, followed by the Chantilly cream.
Step 2: Making the feuilletine praline
Melt the milk chocolate. Mix together pailleté feuilletine and praline, then add the melted chocolate. Pour onto a sheet of parchment paper, cover with a second sheet, and roll out to 1/2 inch (1 cm) thick. Refrigerate until set then cut into a shape that is slightly smaller than that of the molds. Set aside.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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