Ferrero rocher style chocolate domes

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Dessert

6 servings

Difficult

6 h 20 m

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Want to impress your guests with dessert? Our Ferrero-style chocolate domes will surely win them over! A dessert combining chocolate, hazelnuts, and praline that is perfect for ending a festive meal (Christmas, New Year, birthday...). Oops, out of eggs? No problem, this recipe doesn't contain any! Perfect for those with intolerances and allergies. Just grab your blender and silicone molds, and follow our detailed recipe step by step ↓

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 ;-)

PetitChef_Official

Questions

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