Milk chocolate mousse and hazelnut meringue
Traditionally in Belgium we celebrate Easter with chocolate like many countries. The Easter season inspired Marc Ducobu to create a chocolate mousse on a pate a bombe base as his leading flavor. A hazelnut meringue softens the taste experience to make a rich mellow patisserie.
Recipe
Hazelnut meringue
| ingredients | preparation |
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Beat together. |
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Add. |
Bake the meringue 2 hours at 90°c/100°c. Leave to cool down and assemble. |
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Caramelise the hazelnuts and sprinkle them over the meringue. |
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Sprinkle the meringue with a fine layer of pearls. |
Milk chocolate mousse
| ingredients | preparation |
|---|---|
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Bring to the boil. |
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Add and prepare a bombe mixture. |
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Add. |
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Add. |
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Coat the mousse with a layer of caramel fill. |
