Hazelnut chocolate dome, as ferrero rochers

Ingredients

Hazelnut praline :

• 1/2 cup sugar
• 1 tbsp sugar
• 4.5 oz hazelnuts

Crunchy praline :

• 1.5 oz lacy crepes
• 1 oz milk chocolate
• 3 oz hazelnut praline

Praline mousse :

• 1/3 cup whipping cream
• 1 gelatin sheet
• 4 oz hazelnut praline

Hazelnut core :

• 1 oz Nutella
• 1 oz hazelnuts

Chocolate domes :

• 3 oz milk chocolate
• 3 oz hazelnuts

Materials

• Silicone domes molds
• Chopper
• Electric whisk
• Cookie cutter
• Pastry serynge
• Cooking clothe
• Brush

Preparation

• Hazelnut praline :
  Put the water and the sugar in a pan on medium heat. When the mix starts to form bubbles, add the hazelnuts.
• Stir constantly, the sugar will caramelize and cover all the hazelnuts. Pour it all on a tray covered with parchment paper and leave to cool down.
  
• Once cold, break the hazelnut into pieces and put them in a chopper. Chop until it forms a paste. Your hazelnut praline is ready!
• Crunchy praline :
  In a bowl, crush the lacy crepes, and add the melted chocolate and the hazelnut praline. Mix well.
  
• Immediatly form circles the size of the dome molds, using a cookie cutter. Make them on a silicone tray, or on parchment paper so it doesn't stick. Put them in the fridge until you use them.
• Chocolate domes :
  Melt the milk chocolat, and apply it in the domes using a brush. Put in the fridge for 15 minutes, and repeat to make a second layer of chocolate. Put in the fridge until you use them.
  
• Hazelnut core :
  Crush the hazelnuts into big pieces, and mix them with the Nutella or any other chocolate spread. Set aside.
• Praline mousse :
  Put the gelatin sheet to soak into cold water. Take 2 tablespoons of cream and heat it. Use the rest of the whipping cream to make a stiff whipped cream.
  
• Add the hazelnut praline, and gently stir using a whisk. Melt the soaked gelatin sheet in the hot cream, and add it to the mousse. Put this mousse into a piping bag.
• Assembly :
  Fill 1/3 of the domes with the praline mousse. Add a teaspoon of hazelnut core in each dome.
  
• Cover it all with the praline mousse, and place a circle of crunchy praliné to close each dome. Put in the fridge for at least 3 hours.
• Meanwhile, peel the hazelnuts to decorate. put them on a baking tray and bake 15 minutes at 350°F (180°C). Put them in a cloth and rub them until they are peeled.
  
• Crush them using a knife or the chopper, keep 3 aside. Gently unmold your chocolate domes.
• Melt some chocolate,and use it to stick some hazelnuts all around the base of the domes. Then, stick half a hazelnut on the top.
  
• There your are, your Hazelnut chocolate domes are ready!

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