Inspirations in the kitchen



  • Difficulty medium
  • Preparation 3 hours
  • Tipology Dessert
  • Portions 6 people


  • For the chocolate centre:
  • 80 g of heavy cream
  • 11 g of invert sugar
  • 48 g of 60% dark chocolate
  • 55 g of milk
  • For the Mousse:
  • 1000 g of Italian Pastry Cream
  • 450 g of praline hazelnut paste
  • 20 g of gelatin leaves
  • 1200 g of heavy cream


Photo and recipe have the only purpose of presenting the product(*).

For the chocolate centre, boil the cream with the invert sugar, pour over the chocolate and mix. Add heavy cream and mix, pour into 50 g silicone spheres and chill for about 1 hour.

Prepare the mousse by making an Italian pastry cream, which you can find in the other recipes, heating it to 35 degrees.

Add the praline hazelnut paste and the gelatin, hydrated with 100gr of water.

Add semi-whipped cream and pour into sphere moulds. Insert chocolate centre into the mousse, and chill for 2 hours. Frost with any frosting you’d like and decorate with 23k gold leaf.