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Gourmet
Nyangbo stracciatella dome
Made with Cooking Range Nyangbo Ground Chocolate
AN ORIGINAL l'Ecole Gourmet Valrhona RECIPE
3 stepsMakes 10 domes.
Recipe Step by Step
01
STRACCIATELLA MOUSSE
100 g Whole milk
3 g Gelatine
185 g IVOIRE 35%
75 g NYANGBO 68% COPEAUX DE CHOCOLAT
200 g Whipping cream 35%
Heat the milk to approx. 140°F (60°C) and add the rehydrated gelatine.
Pour over the melted IVOIRE 35% chocolate a little bit at a time while stirring vigorously with a spatula.
Combine using a hand blender.
At the same time, whip the 200g of cream until it has the a mousse-like texture. Check the ganache’s temperature: It should be between 95 and 105°F (35 and 40°C). Gently incorporate the whipped cream and finish by adding NYANGBO 68% GROUND CHOCOLATE.
Pour 45 to 50g of this mixture into 6.5cm round silicone moulds and store immediately in the freezer.
Pour over the melted IVOIRE 35% chocolate a little bit at a time while stirring vigorously with a spatula.
Combine using a hand blender.
At the same time, whip the 200g of cream until it has the a mousse-like texture. Check the ganache’s temperature: It should be between 95 and 105°F (35 and 40°C). Gently incorporate the whipped cream and finish by adding NYANGBO 68% GROUND CHOCOLATE.
Pour 45 to 50g of this mixture into 6.5cm round silicone moulds and store immediately in the freezer.
02
CHOCOLATE PRALINÉ CRUNCHY SPONGE
285 g 50% ALMOND & HAZELNUT PRALINÉ
125 g Pieces of Crêpe dentelle
50 g NYANGBO 68% GROUND CHOCOLAT
Melt the NYANGBO 68% GROUND CHOCOLATE and add the 50% ALMOND & HAZELNUT PRALINÉ. Mix.
Then gently fold in the crêpe dentelle pieces.
Spread the mixture to a thickness of 0.5cm on a baking tray lined with greaseproof paper.
Leave to stiffen in the refrigerator or freezer.
When you are ready to assemble, use a cutter to cut it into 7.5cm circles.
Then gently fold in the crêpe dentelle pieces.
Spread the mixture to a thickness of 0.5cm on a baking tray lined with greaseproof paper.
Leave to stiffen in the refrigerator or freezer.
When you are ready to assemble, use a cutter to cut it into 7.5cm circles.
03
PRALINÉ CHOCOLATE SAUCE
100 g Whole milk
50 g Whipping cream 35%
80 g NYANGBO 68% GROUND CHOCOLATE
50 g 50% ALMOND & HAZELNUT PRALINÉ
Melt the NYANGBO 68% GROUND CHOCOLATE and add the 50% ALMOND & HAZELNUT PRALINÉ.
Mix using a hand blender.
Heat the milk and cream then gradually combine it with the chocolate-praliné mixture.
Mix using a hand blender and set aside.
Mix using a hand blender.
Heat the milk and cream then gradually combine it with the chocolate-praliné mixture.
Mix using a hand blender and set aside.
Assembly and finishing
When the mousses are frozen, turn them out and place them on a chocolate praliné sponge circle.
Arrange each dome attractively on a plate with some praliné chocolate sauce.