Roasted Hazelnut Praline Mousse

Recipe by: Dimo Simatos

100 g            Water
50 g              Sugar
100 g            Glucose Syrup
300 g            Lindt Creation Hazelnut
500 g            Whipping Cream

Method

In a medium sized sauce pan bring to the boil the glucose, water & sugar.
Add the Creations chocolate to the liquid – mix until a smooth mass is achieved.
Remove from the sauce pan into a large mixing bowl & allow to cool slightly.
Then whisk in 1/3 rd of the lightly whipped cream (just runnier than soft peaks).
Fold in the remainder 2/3 rd cream to a smooth mixture.
Pour into a dessert glass & allow 1hr to set in the fridge.

Contact:

Official website: lindt.co.za
Facebook: Lindt Chocolate - South Africa
Twitter: @LindtSA