Nyangbo Stracciatella Dome

Ingredients for 10 portions

Stracciatela Mousse

• 100g Whole milk
• 3g Gelatine
• 185g Ivoire 35% white chocolate chocolate
• 75g Nyangbo Ground Chocolate 
• 200g Whipping cream

Chocolate Praline Crunchy Sponge

• 285g 50% Almond & Hazelnut Praline
• 125g Pieces of Crêpe Dentelle
• 50g Nyangbo Ground Chocolate

Praline Chocolate Sauce

• 100g Whole milk
• 50g Whipping cream
• 80g Nyangbo Ground Chocolate
• 50g 50% Almond & Hazelnut Praline

Method

Stracciatela Mousse

1. Heat the milk to approx. 60°C and add the rehydrated gelatine.
2. Pour over the melted Ivoire 35% chocolate a little bit at a time while stirring vigorously with a spatula. Combine using a hand blender.
3. At the same time, whip the 200g of cream until it has the a mousse like texture. 
4. Check the ganache’s temperature: It should be between 35 and 40°C. 
5. Gently incorporate the whipped cream and finish by adding Nyangbo Ground Chocolate. 
6. Pour 45 to 50g of this mixture into 6.5cm round silicone moulds and store immediately in the freezer.

Chocolate Praline Crunchy Sponge

1. Melt the Nyangbo Ground Chocolate and add the 50% Almond & Hazelnut Praline. Mix.
2. Then gently fold in the crêpe dentelle pieces.
3. Spread the mixture to a thickness of 0.5cm on a baking tray lined with greaseproof paper.
4. Leave to stiffen in the refrigerator or freezer.
5. When you are ready to assemble, use a cutter to cut it into 7.5cm circles.

Praline Chocolate Sauce

1. Melt the Nyangbo Ground Chocolate and add the 50% Almond & Hazelnut Praline.
2. Mix using a hand blender.
3. Heat the milk and cream then gradually combine it with the chocolate praline mixture.
4. Mix using a hand blender and set aside.

Assembly

When the mousses are frozen, turn them out and place them on a chocolate praliné sponge circle.

Arrange each dome attractively on a plate with some praliné chocolate sauce.

Enjoy the recipe and Cook like a Chef at home!