Recipe by Yuli Hariyanto and Arie Yulianto from Shangri-La Hotel Surabaya – National winner Dilmah Real High Tea Global Challenge Indonesia
60g Hazelnuts ground
80g Praline paste
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.