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Chocolate Mousse Puff w/Chocolate Sauce
Cummulative Rating
Servings
Serves 4-5
Difficulty
Involved |
Ingredients
For hazelnut butter:
1-1/2 cups hazelnuts
1/4 cup vegetable oil
For mousse:
6 ounces gf bittersweet chocolate, chopped
1-1/2 cups cream
2/3 cup hazelnut butter
2 teaspoons vanilla
For puffs:
1/2 cup water
4 Tablespoons unsalted butter, cut into pieces
1/2 cup gf flour
2 large eggs, at room temperature
1 egg yolk
1 teaspoon milk
For chocolate sauce:
3 ounces gf bittersweet chocolate
1 ounce gf milk chocolate
1/2 cup cream |
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Directions
For hazelnut butter:
Heat oven to 350° F.
Place hazelnuts on a baking sheet and bake for 15 minutes. Transfer nuts to a clean dishtowel, cover and let sit for 5 minutes. Rub towel back and forth against nuts to remove skins. Let cool.
Place nuts and oil in a food processor and pulse until consistency of wet sand. Set aside.
For mousse:
Place a large mixing bowl and beaters in freezer to chill.
Set a metal double boiler pan over simmering water. Add chocolate and stir with a rubber spatula until melted.
In a separate small saucepan, heat 1/2 cup cream to just before boiling.
Remove chocolate from heat and add cream to chocolate mixture, stirring until completely combined. Add hazelnut mixture and vanilla and mix well. Add remaining 1 cup cream to chilled bowl and beat until it holds a soft peak. Fold whipped cream into chocolate mixture in batches until thoroughly combined. Cover with plastic wrap and refrigerate.
For puffs:
Heat oven to 400° F. Position rack in center of oven. Line a baking sheet with parchment paper.
In a small saucepan combine water and butter. Bring to a boil over medium heat and add flour, stirring constantly with a wooden spoon until mixture is smooth. Remove from heat and keep stirring until mixture comes away from pan. Add 1 egg and stir until mixture becomes smooth again. Repeat with remaining egg.
Place batter in a pastry bag with a 1/2" tube hole and pipe mounds about 1" in diameter.
Beat remaining egg yolk with milk and brush wash on top of each puff to round out shape.
Bake for 25 minutes, until golden. Let cool on a wire rack.
For chocolate sauce:
Set a metal double boiler pan over simmering water and add chocolate to pan. Stir with a rubber spatula until melted. In a separate saucepan, heat cream until just before boiling. Remove chocolate from heat and pour cream into chocolate mixture, stirring until well blended. Let chocolate sauce sit for 1 minute.
To assemble puffs:
Slice puffs in half horizontally and fill with mousse. Place 4-5 puffs on each plate and drizzle with warmed chocolate sauce. Serve immediately. |
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Tips
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This recipe involves a few different steps, none of them difficult, they just take a little time. We hope you’ll try it, the results will be well worth it! |
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