Chocolate Caramel

Biscuit Moelleux
Butter 110g
Belcolade Origins Venezuela Milk 43% 200g
Lemon Zest 1 each
Egg Whitess 200g
Sugar 35g
Egg Yolk 100g
AP Flour 110g
Belcolade Lait Selection Cacao Trace 900g
PatisFrance Hazelnut Praline 50% 180g
Feuillentine 270g
Hazelnut Caramel
Deli Caramel 280g
Hazelnuts - Chopped & Roasted 140g
Whole Milk 185g
Egg Yolk 180g
Sugar 80g
Heavy Cream - Whipped 625g
Belcolade Origins Venezuela Milk 43% 350g


Biscuit Moelleux Method
  • Melt butter with chocolate and lemon zest. 
  • Whisk egg whites with sugar. 
  • Add egg yolks to melted ingredients at 113°F, then whipped egg whites as well. 
  • Gently fold in sifted flour. 
  • Spread a thin layer on a silpat. 
  • Bake in a deck oven at 356°F for approx. 8 min.

Crunch Method
  • Melt chocolate and add praline. Then add feuillentine. 
  • Spread a thin layer on the baked and cooled biscuit moelleux. 
  • Let crystallize.

Hazelnut Caramel Method
  • Mix Deli Caramel with hazelnuts & pipe in flexipan half spheres. 
  • Freeze.

Mousse Method
  • Prepare a crème anglaise with milk, egg yolks and sugar. 
  • When it reaches 185°F; whip in Kitchen Aid to cool down and aerate. 
  • Melt chocolate and combine with half of the whipped cream. 
  • Fold in whipped anglaise and finally remaining whipped cream.

  • Pipe mousse in the molds and place the hazelnut caramel in the middle. 
  • Close with biscuit moelleux and crunchy caramel bottom. Freeze. 
  • Spray (or) Glaze when deep frozen. Decorate with thin flakes of milk chocolate.

About this Recipe:

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