Step 1

Instructions for preparing Chocolate Mousse

Step 2

Hydrate the gelatin (powder or sheets) 15 minutes before you start making the chocolate mousse.

Step 3

Heat the milk then add the hydrated gelatin.

Step 4

Melt the chocolate (milk chocolate + dark chocolate) in a separate bowl.

Step 5

Gently pour the warm milk over the chocolate and mix.

Step 6

Let the mixture cool down to 35°C.

Step 7

Whip your cream until firm.

Step 8

Add the whipped cream to the milk and chocolate mixture until well combined. I usually combine ⅓ of the whipped cream with the chocolate. Then pour this mixture into the rest of the whipped cream.

Step 9

Put the chocolate mousse in the molds.

Step 10

Freeze for at least 2 hours. Preferably overnight.

Step 11

Instructions for preparing Chocolate shortcrust (optional - to be used in the crispy base)

Step 12

Cream the butter with sugar.

Step 13

Add the flour, salt and cocoa powder and mix until well combined.

Step 14

Spread over 2 baking papers, until you reach a thickness of about 3mm.

Step 15

Bake for 25min in a preheated oven at 160°C.

Step 16

When ready, the shortcrust is very soft.

Step 17

Leave to completely cool down.

Step 18

Crush the shortcrust into small pieces, ready to use in your crispy base.

Step 19

Instructions for preparing Crispy Base

Step 20

Melt the chocolate with the praline paste in a water bath.

Step 21

Add the crushed chocolate shortcrust, the crushed feulletines, and the caramelized hazelnuts.

Step 22

Place the crispy mixture in round molds of 7cm, each one weighing 25g.

Step 23

Leave the bases to rest in the molds for 4 hours in the fridge of 1 hour in the freezer before assembling.

Step 24

PS: for caramelized hazelnuts, melt 15g of sugar with 1 tsp of water until light brown, then add 50g of hazelnuts. When the hazelnuts are fully coated with caramel, leave to cool on a baking paper.

Step 25

Instructions for preparing Rocher Icing & Assembling

Step 26

Start with preparing the rocher icing.

Step 27

Melt the chocolate in a water bath.

Step 28

Add the oil and mix until well combined.

Step 29

Add the chopped hazelnuts.

Step 30

Unmold the chocolate mousse domes and place on a wire rack.

Step 31

Pour the chocolate icing when it reaches 35°C.

Step 32

Leave to completely freeze on room temperature.

Step 33

Place your iced dome over the crispy base.

Step 34

Leave in the fridge for 4 hours before serving.