adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate mousse slice with hazelnut praline
0 Likes
Prep Time:
120 minutes
Cook Time:
10 minutes
Total Time:
130 minutes
Indulge your guests with a decadent chocolate mousse slice, perfect for entertaining a crowd of 30.
Ingredients:
  • 250g packet Choc Ripple biscuits
  • 90g unsalted butter, melted
  • 400g milk chocolate, chopped
  • 419.15 gm thickened cream
  • 2 x 100g packets 70% cocoa dark chocolate, chopped
  • 18.40 gm vegetable oil
  • 30 scoops vanilla ice-cream, to serve
  • 82.50 ml hazelnuts
  • 70.95 gm caster sugar
  • 5g butter
  • 10.60 gm orange juice
Instructions:
  • Prepare your 20cm x 30cm lamington pan by greasing it and lining the base and sides with baking paper, making sure to extend the paper 5cm above the edges of the pan.
  • Put the biscuits into a food processor and crush them finely. Add the butter and process until well combined. Press the mixture firmly onto the base of the prepared pan and chill in the refrigerator for 10 minutes.
  • In a microwave-safe bowl, melt milk chocolate by microwaving on MEDIUM (50%) and stirring every 30 seconds with a metal spoon for 2 to 3 minutes until smooth. Let it cool for 10 minutes. In a large bowl, beat cream until firm peaks form using an electric mixer. Then, with the mixer on low, pour in the melted chocolate and beat until combined. Transfer the mixture into a prepared pan, level the surface with a spatula, and refrigerate for 2 hours until firm.
  • Toast hazelnuts in a large frying pan until fragrant. Remove skins by rubbing them in a tea towel and discard. Roughly chop hazelnuts. Line a baking tray with parchment paper and spread hazelnuts evenly. Make caramel by heating sugar and water until it turns amber. Add butter and orange juice, swirl until combined. Pour caramel over hazelnuts. Cool completely, then finely chop the hazelnut praline.
  • Place the dark chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 2 minutes, stirring every 30 seconds with a metal spoon until melted and smooth. Mix in the oil until well combined. Pour over the chocolate mousse layer, tilting the pan to spread it evenly. Refrigerate for 1 hour until set. Cut into 30 pieces, sprinkle with praline, and serve with ice cream.

Similar Recipes