Description
Decided to celebrate my raise at the Cook, to give You a gift from the heart not a box of chocolates, and a big way! What happened to judge You. Help yourself to health!
Ingredients
-
Forest nuts
200 g
-
Dark chocolate
1 pack
-
Cream
250 ml
-
Nutella
100 g
-
Gelatin
20 g
-
Waffles
20 g
-
Milk
50 ml
-
Butter
15 g
Cooking
Pour into a saucepan cream, dark chocolate and Nutella to melt until smooth over low heat.
Soak gelatine in cold water ( or use a cooking method listed on the package)
Remove from heat chocolate, cool slightly and dissolve the gelatin
Add the ground hazelnuts and leave the mixture to cool
Cream beat with a mixer until stiff peaks
Gradually add the chocolate cream, stirring from the top down
Ready mousse pour 50 g not ground hazelnuts, mix
The round shape of the same size (diameter 18 cm) you need to shoot film and one to put the wafer to the finished cake did not skate in the kitchen!
Ready chocolate-peanut butter mousse put into molds and put in refrigerator
After about 1 hour when the mousse begins to solidify to become forms out of the fridge and will start to make our waffles, from stepping from the sides of 2-3cm.
Press wafers to the bottom and trim the protruding ends. Return mousse to refrigerator until fully cured, approximately two hours.
After a time, remove chocolate mousse from forms and put one on the other, forming a ball
Throw crushed hazelnuts
It's time to prepare the glaze: 50 g dark chocolate, 50 ml cream, 15g. butter melt on a slow fire until dissolved
Add 5 g of gelatin
And coated on the cake. The glaze should be slightly warm. Back in the fridge-there's little left to wait, the frosting hardens very quickly
Cardboard cut out packaging for our huge candy "a La Roscher" and ready!!!
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