Hazelnut Surprise

Recipe by Yuli Hariyanto and Arie Yulianto from Shangri-La Hotel Surabaya  – National winner Dilmah Real High Tea Global Challenge Indonesia


100g Flour
100g Sugar
10g Eggs
60g Hazelnuts ground
80g Praline paste
10g Baileys
100g Cream Chantilly
100g Biscuit crumbs

For making the sponge, whisk eggs, sugar in a mixing bowl. Whisk constantly while adding all the ingredients.

To make the mousse, mix all the ingredients well in a mixing bowl.

For the chocolate coating, melt the dark chocolate in a saucepan. Add fresh cream and butter. Mix well.

To assemble, shape the mousse in a half ball shape, underline with chocolate sponge. Coat with chocolate ganache.

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