Name: Orange Blossom Ivory Mousse with a Praline Heart
Prep time: 40 min
Cook time: 12 min
Total time: 8 h 52 min
Yield: Serves 12
Ingredients: 4 ¼ oz. (150 g) praline, homemade or store bought; ½ cup minus 1 ½ tablespoons (100 ml) whipping cream; ½ sheet (1 g) gelatin; 4 ⅔ oz. (130 g) white chocolate, 35 percent cocoa; Whole hazelnuts; ¾ teaspoon (3 g) baking powder; 1 heaped tablespoon (1 oz./25 g) multi-floral honey; 2 ½ tablespoons (1 oz./30 g) granulated sugar; 2 eggs; Scant ¼ cup (50 ml) whipping cream; 2 tablespoons (30 g) butter; 1 ⅔ oz. (45 g) praline, homemade or store bought; Generous ⅓ cup (1 oz./30 g) ground blanched* almonds; 1 teaspoon (5 ml) orange blossom water; Chocolate pearls; 2 sheets (4 g) gelatin; Scant ⅓ cup (70 ml) whole milk; Generous ¼ cup (1 oz./25 g) cake flour; Scant ⅔ cup (150 ml) whipping cream, well chilled

Preparation info

Serves
12

Difficulty
Medium
Ready in
9 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Almond-praline* sponge

Generous ¼ cup (1 oz./25 g) cake flour
¾

Method

Prepare the almond-praline sponge. Sift the flour and baking powder together. Combine the eggs, honey, and sugar. Mix in the praline, and then the ground almonds. Stir in the sifted dry ingredients. Heat the cream to 113°F–122°F (45°C–50°C) and incorporate the butter. Then pour the cream-butter mixture into the batter. Leave in the refrigerator for 2 hours.