Amanda's Hazelnut, Espresso And Chocolate Mousse Cake Recipe
INGREDIENTS
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Chocolate Mousse:
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1 rounded tsp of powdered plain gelatin
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1 1/2tsp water
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170g bittersweet chocolate, Ghirardelli Baking Chips
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85g semisweet chocolate, Ghirardelli Baking Chips
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2 1/4c heavy whipping cream, divided
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31g confectioners sugar
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Jaconde Cake:
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Chocolate Tuile
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43g all-purpose flour
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9g unsweetened cocoa powder
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9g unsweetened dark cocoa powder
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56g (4tbsp) unsalted butter, room temperature
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63g confectioners sugar
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63g egg whites (about 2-3)
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Sponge
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57g almond flour
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57g confectioners sugar
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57g all-purpose flour
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3 large eggs
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1 large egg yolk
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2 large egg whites
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32g granulated sugar
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28g (2tbsp) unsalted butter, melted
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1/2tsp pure vanilla extract
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Mom's Hazelnut Feuilletine:
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1/2c hazelnuts, blanched and skins removed, if possible
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1 cup crisp rice cereal (Rice Krispies)
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140g semisweet chocolate, Ghirardelli Baking Chips
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Espresso Mousse:
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1 rounded tsp of powdered plain gelatin
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1 1/2tsp water
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2tbsp espresso powder
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2 1/4c heavy whipping cream, divided
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65g confectioners sugar
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Whipped Cream
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2 cups heavy whipping cream
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1 tbsp Frangelico
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1 tbsp Vanilla extract
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Hazelnut Truffles:
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1/4c+2tbsp (88g) heavy whipping cream, plus more as needed
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50g bittersweet chocolate, Ghirardelli Baking Chips
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50g semisweet chocolate, Ghirardelli Baking Chips
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2tsp Frangelico
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3tbsp hazelnuts, toasted and chopped
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Tempered Chocolate Decorations:
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566g (20oz) bittersweet chocolate, Ghirardelli Baking Chips
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