Milk Chocolate Mousse, Praline and Caramel
Ratings
Prep time
20 min
Cook time
12 min
Serves
6
Nutritional information per serving
Weight
6
g
INGREDIENTS
INGREDIENTS FOR
6 SERVINGS
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METHOD
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grease six x 4.5cm rings, place on a flat tray. line a baking tray with baking paper. combine sugar and water in a saucepan over low heat. cook for 5 minutes or until sugar has dissolved.
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increase heat to high, bring to the boil. boil, without stirring, for 5 minutes or until mixture turns golden. remove from heat, add peanuts. pour onto prepared tray. allow to cool. break praline into shards. place in a food processer, process until finely ground. mix two thirds of praline mixture into plaistowe premium milk chocolate. evenly divide mixture into rings, and press firmly into base. refrigerate.
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using an electric mixer, whisk cream until soft peaks form, carefully whisk in extra plaistowe premium milk chocolate, making sure not to split. spoon into piping bag with a round nozzle.
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pour chocolate cream over praline crust, filling moulds halfway, place remaining praline on top of chocolate cream, pipe remaining chocolate cream, refrigerate for 3 hours or until set.
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using a hot cloth carefully wipe around rings, push the base out from the bottom, and place onto serving plate. serve with chocolate curls.
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