Mix the powders with first part of egg white and the fresh cream, to obtain homogeny preparation. In the same time, whip the other egg white with the sugar to make a meringue. Mix delicately this meringue into the first preparation. Pipe in 2.5 cm half silicon phere and bake 15min at 170°C.
Heart of Hazelnut
Mix the 4 first ingredients to get a nice emulsion, then add the roasted hazelnut. Pipe in 2.5 cm half silicon phere and freeze.
Warm up milk and gelatin mass, pour on vanilla water-based cream and mix. At 35°C mix delicately with whipped cream.
Bring the milk to 80°C, add the gelatin mass and pour over the chocolate and mix well. Add the truffle oil and cream, then blend using the hand mixer to get a good emulsion. Cover with cling film in contact and reserve in the fridge to set.
Black Chocolate Coating
Melt the cocoa butter at 50°C, pour over the chocolate with the charcoal powder and mix well. Use at 35°C.
Fill the silicon mold heart shape ( Silikomart ref: CUPIDO 30) with the vanilla mousse, then push inside sticked together one half sphere of biscuit with one half sphere of hazelnut cover again with the mousse even if it look domed and more than the mold edge, then Freeze it.
Unmold the heart shape, stick it on a long toothpick and pipe all around in an irregular manner with the set chocolate creamy, then set again in the freezer.
Once frozen, dip it in the liquid black chocolate spray at 35°C, then using the same preparation spray with low pressure on top of it to create the truffle skin texture.
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