Ferrero rocher style chocolate domes

Ingredients

Hazelnut praline :

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

Crunchy praline :

• 1.5 oz lacy crepes (Gavotte crepes or feuilletine)
• 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 dome molds (6 cm diameter)
• Electric chopper
• Electric whisk
• Cookie cutter (same diameter as the half-spheres)
• Pastry syringe
• Cloth
• Brush

Preparation

• Hazelnut praline :
  Put the water and sugar in a pan over medium heat. When the mixture starts to bubble, add the hazelnuts.
• Stir constantly; the sugar will first crystallize around the hazelnuts, then caramelize. When all the sugar has turned into caramel, pour it onto a tray lined with parchment paper and let it cool.
  
• Once cooled, break the caramelized hazelnuts into pieces and place them in a chopper. Chop in 30-second intervals to avoid overheating the motor, for about 5 minutes, or until you obtain a paste. Your hazelnut praline is ready!
• Crunchy praline :
  In a bowl, crush the lacy crepes finely, then add the melted chocolate and hazelnut praline. Mix well.
  
• Immediately after, make 6 small piles of this mixture on parchment paper or silicone, and spread them into circles the same diameter as the half-spheres (use a cookie cutter for precision). Once these circles are ready, refrigerate until use.
• Chocolate domes :
  Melt the milk chocolate, and use a brush to apply a layer in each half-sphere. Refrigerate for 15 minutes and repeat the process. Then refrigerate until use.
  
• Hazelnut core :
  Using a chopper or knife, roughly crush the 1 oz of hazelnuts, then mix them with the Nutella. Set aside.
• Praline mousse :
  Soak the gelatin sheet in a glass of very cold water. Take 2 tablespoons of cream from the 1/3 cup and heat it. Whip the remaining cream until stiff peaks form.
  
• Add the hazelnut praline and gently mix using a whisk. Melt the gelatin sheet in the hot cream, and add it to the mixture. Place this mousse in a piping bag or set aside for immediate use.
• Assembly :
  Take your chocolate half-spheres and fill them lightly with praline mousse. Then, add a teaspoon of the prepared hazelnut core into each half-sphere.
  
• Cover everything with praline mousse, leaving a small gap of 5 mm before the edge. Place a disk of crunchy praline on each half-sphere, and refrigerate for a minimum of 3 hours.
• Meanwhile, peel your hazelnuts for decoration: place them on a baking tray and bake for 15 minutes at 350°F (180°C). After this time, place them in a cloth and rub well. Most of the hazelnuts should be peeled.
  
• Roughly crush them with a knife or chopper, reserving 3 to cut in half. Then, gently unmold your chocolate domes.
• Melt some milk chocolate, and use it to stick hazelnuts all around the base of the domes. Then, stick half a hazelnut on top.
  
• And there you have it, your Hazelnut chocolate domes are ready!

Observations

Gluten-free option: The gluten comes from the crunchy praline with the lacy crepes. You can replace them with sweet corn flakes without any issues ;-)

Questions

Photos of members who cooked this recipe

Comments