Emma and Stella are Nuts about Nuts! But Brittany & Jordan ace the Mousse prac!

Year 11 Food & Technology students made Chocolate mousse with Hazelnut praline and Emma and Stella though achieving good results were outcooked by Jordan and Brittany who created the most spectacular smooth & rich chocolate mousse with a bittersweet hazelnut praline that was to die for!
They are the Marvelous Mousse Misses and award winners this week!

Stella and Emma nuts about nuts!

Brittany & Jordan ace the mousse prac!

CHOCOLATE MOUSSE & NUTTY PRALINE

Ingredients:

• 300g good-quality dark chocolate, roughly chopped
• ½ tablespoon vanilla extract
• 3 eggs
• 1/4 cup (55g) caster sugar
• 1 tbs good-quality cocoa powder, sifted
• 300ml thickened cream, plus saved extra whipped cream to serve
• Nutty Praline (text book recipe pg 10) to serve

Method:

1.     Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat add vanilla extract and set aside to cool slightly.

2.     Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.

3.     In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge/ freezer for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and nutty praline to serve.

Notes/ Modifications:

• Add your favourite spirit. Kahlua or Grand Marnier, adding 1 tablespoon to the melting chocolate.
• For a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts.
• Chocolate and coffee make a great pairing, so try adding two tablespoons of prepared strong black coffee to the chocolate when melting.
• For a cool treat, serve the mousse as a semifreddo - freeze for about 3 hours (but don't freeze solid).

(serves 6)

 

Hazelnut Praline

Dissolve 1/2 cup A1 sugar with 75ml water in saucepan over low heat and once fully dissolved then bring to boil. When toffee reaches hard crack stage with thermometer or goes a golden straw colour pour very carefully on baking paper lined tray  tray of shelled chopped hazelnut. Cool then grind in food processor and sprinkle on your mousse or even ice cream!

ENJOY COOKING!!