The creations of great chefs
CHOCOLATE BALL WITH MASCARPONE CREAM, HAZELNUTS AND GOLD
- Difficulty medium
- Preparation 3 hours
- Tipology dessert
- Portions 8
- For the mascarpone mousse
- 35 g of white caster sugar
- 35 g of glucose
- 35 g of water
- 55 g of egg yolks
- 1 vanilla bean
- 3 g of gelatine in sheets
- 180 g of mascarpone
- 7 g of vanilla vodka
- 215 g of heavy cream
- For the praline hazelnuts:
- 100 g of whole hazelnuts
- 10 g of water
- 45 g of white caster sugar
- 5 g of butter
- For the milk foam:
- 225 ml of whole milk
- 150 g of heavy cream
- 60 g of powdered sugar
- For the hazelnut biscuit:
- 120 g of powdered sugar
- 140 g of hazelnut flour
- 180 g of egg white
- 60 g of white caster sugar
- 8 chocolate balls
- 8 80x80 mm 23 kt edible Gold Chef leaf
Photo and recipe have the only purpose of presenting the product(*).
Use a mixer to whip the yolks.
Bring the water with the sugar and glucose to a boil in a saucepan and pour it slowly over the whipped yolks, continuing to stir until the mixture cools.
Mix the heavy cream and the mascarpone cheese in a bowl and blend with a hand-held immersion mixer.
Soak the gelatine in cold water, remove, squeeze well and add the vodka, melting it in the microwave.
Add it to the whipped egg yolks and finally add the cream and mascarpone mixture. Mix well and refrigerate until it is time to assemble the dessert.
Bring water and sugar to a boil in a saucepan, add previously roasted hazelnuts and stir continuously until they turn a nice caramel colour.
Remove from heat, add softened butter, stir and pour on a flat surface to cool quickly.
Store in an airtight container until assembly.
Combine the three ingredients in a container, mix well and filter through a fine-mesh strainer. Fill a half-litre siphon, gas with two charges of nitrogen and refrigerate until final assembly.
Whip the egg whites with caster sugar.
Separately add and sift the powdered sugar with the hazelnut flour. Gently add the egg whites beaten stiffly and spread out in a 30x40cm baking pan.
Bake in a preheated convection oven at 180°C for 6-8 minutes.
Remove from the oven, allow to cool and cut out 8 discs that are 3 cm in diameter.
Use a slightly heated metal mould to pierce the base of the chocolate ball.
Fill it 3/4 full with the mascarpone mousse and coarsely chopped praline hazelnuts.
Complete with the remaining mascarpone mousse and close the hole with the hazelnut biscuit disc.
Turn the sphere over, cover it with gold leaf and place it in the centre of the bowl.
Complete with milk froth and praline hazelnuts.