1.2kg of praline (finely ground) (in blender or just chopped)
600g feuillitine. (crushed gaufrette, French wafer biscuits, (crunched up waffle ice cream cone
CHOCOLATE MOUSE--
800g Paradise Ganache
700ml of Whipping Cream
PARADISE GANACHE--
900ml whipping cream
1.2kg of sugar
1.5ltrs of water
1kg of dark chocolate
500ml of double cream
500g cocoa powder
Instructions
The Paradise Ganache (It must be prepared the night before)-
The paradise ganache is part of the frosting and the mousse. Stand
alone it is thefrostingg. Once you add whipped cream to it, it becomes
the mousse.
Mixture 1-
Chop the chocolate very finely. Bring the whipping cream to the boil.
Remove the cream from the heat and pour onto the chopped chocolate and
mix well.
Mixture 2-
In a separate bowl bring the water, sugar, the cocoa and the double
cream to the boil.
Mix 1 kg of the mixture 1 with 1 litre of mixture 2. Then leave this
finished product in the fridge for 24 hours.
The Feuilletine-
Chop the white chocolate and melt in a bain marie together with the
finely ground praline. Once melted, take off the heat add the
feuilletine. Mix everything together well.
Then, take the 3mm thick sponge disks and while surrounded by the
circular mould (12x10cm metal rings on a tray lined with non-stick
baking paper), add a layer of the feuilletine. Then place back in the
fridge to solidify.
The Mousse-
Whip the whipping cream. Fold it delicately into 800 grams (for 21
people) of the paradise ganache. Then layer the the mouse into the
circle moulds. Put in the fridge to set.
Final Assembly-
Remove from the mould. heat up the paradise ganache, to liquid, but
not hot (as it will melt the mousse). Place the louis on a wire rack
and Ladle the liquid ganache over the louis. Leave to cool.
Have ready a large metal tray lined with baking paper and sit it on a
board or thick tea-towel. Put the sugar and water into small saucepan
over medium-high heat. Stir constantly until the sugar dissolves, then
stop stirring and bring the liquid to the boil.
Continue to boil the liquid, washing down the sides of the pan
occasionally with a brush dipped in water.
The mixture will slowly change from being quite watery to a clear,
thick syrup and will become thicker as it cooks, with slow bubbles
covering the surface. From here on you will need to watch it like a
hawk.
The syrup will change the colour, becoming a light gold caramel, after
which it will darken very quickly. The trick is knowing when the
caramel is ready, because if you leave it too long it will burn, not
long enough and it will be pale and lacking in flavour.
For praline, it should be a deep golden brown, but bear in mind that
it will continue to cook a little once you take it off the heat.
When ready, remove the pan from the heat, immediately tip in the nuts
and swirl them around so they are well coated. Pour the mixture out
onto the tray, holding the tray with a thick cloth and tilting it
gently so that a thin layer of toffee and nuts forms.
Leave it to cool and set completely, then break it into large chunks
and layer them in an airtight container, with sheets of baking paper
between each to stop them from sticking together.
Freeze the praline then, when you need it, just take as much as you
want. If you need it finely crushed you can grind it in a blender or
processor, or put it into a double layer of thick plastic bags and
pond it with a rolling pin. Be careful not to overwork it in a food
processor or the praline will turn to a paste.
Originally Submitted
4/6/2010
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You can add this Alain Ducasse chocolate dessert Louis XV recipe to your own private DesktopCookbook.