Makes 10 servings

Resting time: 4 hours
Baking: 28 minutes
Freezing: 4 hours
Refrigeration: 2 hours

Utensils

5cm Biscuit cutter
5cm Pavoni Silicone Moulds
7cm Pavoni Silicone Moulds

 

Hazelnuts crisp

 

  1. Crumble the butter, brown sugar, hazelnuts, flour and almonds with your fingertips until you obtain a smooth paste.
  2. Melt the chocolate and hazelnut praline at 45°C and add to the paste.
  3. Pour onto a baking tray lined with parchment paper and bake for 18 minutes at 170°C in a preheated oven.
  4. Take out of the oven, let cool and cut 10 crispy discs using the biscuit cutter and place them in the 5cm moulds.

 

Exotic Jelly

 

  1. Soften the gelatine in very cold water.
  2. Pour the fruit purée, corn starch and juice into a saucepan and bring to the boil for 2 minutes.
  3. Add the drained gelatine, mix and then pour over the crunchy biscuit and place in the fridge for 2 hours.

 

Chocolate Almond Sponge Cake

 

  1. Beat the egg whites with the sugar.
  2. Melt the cocoa paste at a temperature of 40°C, beat the eggs and egg yolks and add to the paste. Gently fold the egg whites into the batter using a spatula.
  3. Add the cocoa powder and the almond powder.
  4. Finish by incorporating the butter.
  5. Pour onto a baking tray lined with parchment paper and bake for 10 minutes at 180°C in a preheated oven.
  6. Remove from the oven and leave to cool on a rack, then cut out 10 discs using a pastry cutter and place on the jelly in the 5cm moulds.

 

Creamy Milk Chocolate

 

  1. Bring the cream to the boil and then add the yolks and cook like a crème anglaise until it reaches a temperature of 85°C.
  2. Pour over the chocolate, mix with a blender and add gelatine which has been previously softened with cold water and drained.
  3. Fill the 5cm moulds with the cream and then place in the freezer for 2 hours.

 

Chocolate Mousse

 

  1. Soften the gelatine in very cold water.
  2. Pour the cream* and sugar into a saucepan and bring to the boil.
  3. Pour over the chocolate, mix with a blender and add the drained gelatine.
  4. Whip the liquid cream**.
  5. When the ganache has cooled to 38°C, add the whipped cream.

 

Dark Chocolate Frosting

 

  1. Melt the chocolate and cocoa butter, add the colouring and mix with a hand blender, making sure it does not form small air bubbles.
  2. Use at 45°C.

 

Finish

 

  1. Melt the cocoa butter and chocolate.
  2. Spread finely, place between two acetate sheets, let harden slightly and cut into 7x1cm strips.
  3. Wrap around the base of the cake.

 

Assembly

 

  1. Pour some mousse into the 7cm moulds, smooth the edges and place the previously turned out insert in the centre.
  2. Cover with three-quarters of the mousse and finish with the sponge cake, then place in the freezer for 2 hours. Remove from the freezer, turn out and place on a rack before applying the frosting.
  3. Finish by wrapping the Opalys chocolate strip around it.