Name: Iced Hazelnut-Chocolate Mousse and Lemon-Lime Cream
Prep time: 45 min
Total time: 45 min
Yield: Serves 6–8
Ingredients: Generous ⅔ cup (4 ⅔ oz./130 g) granulated sugar; Generous ⅔ cup (170 ml) whipping cream, well chilled; 4 ½ oz. (125 g) lemon marmalade; 2 ⅔ oz. (75 g) hazelnut paste; 3 oz. (85 g) glucose syrup; Roasted hazelnuts for garnish; Scant ½ cup (100 ml) whole milk; Scant ½ cup (50 ml) water; ½ cup (125 ml) whipping cream; 2 ⅔ oz. (75 g) bittersweet chocolate, 60 percent cocoa; 2 egg whites; Scant ⅓ cup (2 ¼ oz./65 g) granulated sugar; 3 egg yolks; ½ vanilla bean; 1 lemon; 1 heaped tablespoon (1 oz./25 g) glucose syrup; 1 ¾ oz. (50 g) lime pulp (available in professional stores, or see chef’s notes); ½ cup (3 ½ oz./100 g) sugar; 1 oz. (25 g) diced candied lemon peel; 2 teaspoons (10 g or 10 ml) Limoncello

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
45 min

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Iced hazelnut-chocolate mousse

2 ⅔ oz. (75 g) bittersweet chocolate, 60 percent cocoa
3

Dessert
Microwave
Gluten-free
Vegetarian
ice cream

Method

A day ahead, prepare the iced hazelnut-chocolate mousse. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Prepare a pouring custard (crème anglaise). In a mixing bowl, beat the egg yolks with the sugar. Pour this mixture into a saucepan, add the milk and gluco