Chocolate Mousse & Mint Ice Cream with Hazelnut Chocolate Streusel, Praline Feuilletine and Mint Moss

Name: Chocolate Mousse & Mint Ice Cream with Hazelnut Chocolate Streusel, Praline Feuilletine and Mint Moss
Ingredients: 6 silver gelatin sheets (or 12 g powdered gelatin, as directed on package); 6 silver gelatin sheets (or 12 g powdered gelatin, as directed on package); 650 g (23 ounces) Valrhona Manjari chocolate, partially melted; 1000 g (4¼ cups) heavy cream, whipped to soft peaks; 112 g (¾ cup) hazelnuts; 84 g (⅔ cup) all-purpose flour; 84 g (⅓ cup and 1 Tbsp) brown sugar; 56 g (⅔ cup) Valrhona cocoa powder; 224 g (1 cup) praline paste; 224 g (8 ounces) dark chocolate, chopped; 14 g (1 Tbsp) unsalted butter; 224 g (8 ounces) feuilletine; 100 g (½ cup) grape seed oil; 504 g (18 ounces) tapioca maltodextrin; 1 liter (4¼ cups) whole milk; 1 liter (4¼ cups) half & half; 400 g (2 cups) egg yolks; 350 g (1½ cups) granulated sugar; 5 g (1 Tbsp) agar agar; 40 g (1½ ounces) fresh mint leaves, blanched

Preparation info

Yields
12-15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Manjari Chocolate Mousse

500 g (2 cups and 2 Tbsp) whole milk

Method

Manjari Chocolate Mousse

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring milk to a boi in a small pot. Add gelatin and stir to dissolve. Slowly pour hot milk over chocolate and whisk until smooth. When mixture reaches 40°C, fold in whipped cream. Transfer to container and refrigerate reserving half for the Dehydrated