Whipping cream 280gm
Melted dark chocolat 100gm
Hazelnut syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes
Make the chocolat mousse, whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in hazelnut syrup until soft peak form.
Melt the dark chocolat and pour it in the whipping cream and fold well witha rubber spatula.
Fold meringue into chocolat mixture and gently fold well.
Pour in metled gelatin into the chocolat mixture and gently fold.
Pour a half layer of the chocolat mousse into the round plastic ring and refrigerate for 1 1/2 hours.
Inner layer, place a piece of spoge cake.
Pipe in another layer of chocolat mousse.
Then placee in freezer for an hour.
Finish the surface with melted chocolate.
Do try my recipe and let me know how your creation turns out to be, a sure winner.
Big Boys Oven