Hazelnut Mousse

Hazelnut Mousse

Cover the inside of a 13 x 9 pan with foil and butter the bottom and sides.

For the Hazelnut Brittle:

• 1 Cup of Sugar
• ½ Cup of Unsalted Butter
• ½ Cup of Corn Syrup
• 1 teaspoon of Kosher Salt
• 1 teaspoon of Baking Soda
• 1 teaspoon of Vanilla Extract
• 1 Cup Toasted Hazelnuts (toast at 350° for 8-10 minutes)

In a pot combine the sugar, butter, and corn syrup and cook until it caramelizes. Take off the heat and stir in the salt, baking soda and vanilla extract. Pour mixture out onto a Silpat lined sheet pan, and spread out with a spatula. Once the brittle is completely cool and set, break up into pieces and grind in a food processor.

For the Crunch Layer:

• 2 Cups Gianduja Chocolate
• 1 Cup Ground Hazelnut Brittle

Melt the chocolate over a double boiler and stir in the ground hazelnut brittle. Pour out into the foil lined pan and spread out evenly, all the way to the edges. Set aside to set up.

For the Hazelnut Mousse:

• 1 Cup Olive and Sinclair 75% Chocolate (or any high quality chocolate)
• 4 ¼ Cups Heavy Cream
• 1 Orange, zested
• ¼ Cup Praline Paste
• 1 ½ Cups Granulated Sugar
• 1 Cup Egg Whites
• 1 Teaspoon Vanilla Extract

Combine the heavy cream, zest, vanilla extract, and praline paste in a bowl and whisk until the cream rises to medium peak. Set aside in the refrigerator for later. Whisk the egg whites and sugar over a double boiler until the sugar granules are all dissolved and the mixture is hot to the touch. Now that the egg whites are cooked you can now move it over to a mixer and whisk until stiff peaks form. While the whites are whipping, melt the chocolate over a double boiler. Once the chocolate is melted and the whites have formed stiff peaks you can now combine them. Fold the chocolate into the whipped whites and then, in thirds, fold in the whipped cream. Once everything is fully incorporated, pour out onto the cooled crunch base and smooth out evenly. Place in the freezer to harden. Cut into desired size with a hot knife.

For the Orange Cream:

• 1 Cup Heavy Cream
• 2 Tablespoons Grand Marnier (or as much as desired)
• ½ Orange, zested

Whisk together until medium peaks form.

Serve mousse with orange cream, toasted hazelnuts and ground up hazelnut brittle and enjoy!