Ingredients
Method
Chocolate Sponge Preparation
- Whip the eggs and sugar in a mixing bowl until they reach a fluffy consistency.
- Gently fold in the flour, cocoa, and melted butter.
- Bake in a preheated oven at 170°C for about 12–15 minutes to achieve that perfect sponge texture.
Hazelnut Crunch
- Melt the milk chocolate and mix it with the hazelnut praline.
- Stir in the feuilletine and chopped hazelnuts.
- Spread this mixture over your chocolate sponge and freeze for a brief period.
Chocolate Crémeux Insert
- In a saucepan, cook the milk, cream, egg yolk, and sugar until it hits 82°C.
- Pour this mixture over the dark chocolate and add the gelatin.
- Blend until smooth and freeze in molds.
Milk Chocolate Mousse
- Create a ganache by melting the milk chocolate with hot cream.
- Allow it to cool to 35°C, then fold in the whipped cream.
Rocher Glaze
- Melt the milk chocolate and mix in the oil and chopped hazelnuts.
- Use this mixture at about 35–38°C for glazing.
Assembly
- Layer the mousse, crémeux insert, and crunch base in a mold.
- Freeze until solid.
- Glaze generously with the rocher mixture.
Notes
Keep your entremet covered in the fridge for up to three days, or freeze it for longer storage. Allow it to thaw in the fridge before serving.