Nut Luxury monoportions is an elegant and refined proposition for special occasions. The original shape, dark chocolate, light mousse, hazelnuts, and gold color create a sophisticated look. The dessert is decorated with chocolate Dubai triangles with a shiny, golden print reminiscent of the wealth and modern style of extraordinary Dubai architecture.
Used products and decorations
Soak gelatine in cold water. Heat the passion fruit puree with coconut milk. Prepare a dry caramel with sugar and pour over the warm puree. Heat it up again to 103°C. Add soaked gelatine and mix well. After cooling down to 45°C add the passion fruit paste, chocolate and butter. Emulsify the mixture, pour it into the moulds and freeze.
Soak gelatine in cold water. Boil the cream, add soaked gelatine and it pour over chocolate, adding almond and hazelnut pastes. Cool it down to 30°C, add whipped cream and mix well. Pour the mousse into a silicone moulds (half capacity), insert frozen passion fruit caramel and then add the rest of the mousse. Freeze.
Melt the chocolate. Add vegetable oil and crocant and mix thoroughly. Dip the frozen desserts in the chocolate coating.
Soak gelatine in cold water. Boil the cream (1) with the sugar, add soaked gelatine and it pour onto the mascarpone with hazelnut paste and pour over the chocolate. Stir until all the ingredients melts. Finally combine it with the cold cream (2) and set aside in the fridge. Whip the cold cream with a mixer on medium speed.
Decorate with Barbara Decor chocolate decorations:
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