Chocolate Cheesecake, Hazelnut and Cocoa Nib Mousse

Name: Chocolate Cheesecake, Hazelnut and Cocoa Nib Mousse
Ingredients: 6.5 g silver gelatin sheet; 90 g Valrhona Manjari dark chocolate, 64%; 140 g mascarpone; 286 g hazelnut flour / ground haselnuts; 286 g hazelnut flour / ground haselnuts; 422 g eggs; 113 g butter, melted; 90 g egg whites; Manjari dark chocolate, 64%, tempered.; 8 g silver silver gelatin sheets; 80 g cocoa nibs; 180 g whole milk / full fat milk; 180 g whole milk / full fat milk; 70 g yolks; 70 g granulated sugar (US); 150 g heavy cream / double cream, whipped to soft peaks; 150 g heavy cream / double cream, whipped to soft peaks

Preparation info

Yields
15
( 112 g glass

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Manjari Chocolate Cheesecake

6.5 g silver gelatin sheet
125 g whole milk / full fat milk

Dessert

Method

Manjari Chocolate Cheesecake

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a medium size pot, bring milk and cream to a boil.
In a medium heatproof bowl, whisk egg yolks with sugar. Gradually whisk in hot cream mixture.
Return mixture to the saucepan and cook over a