Directions:

BROWNIE

• 1. In a stand mixer, cream together the sugar and butter until a light and fluffy consistency. Add the eggs and vanilla extract and mix until fully incorporated.
• 2. Sift together flour, cocoa powder, and salt. Add to butter mixture and mix until fully incorporated.
• 3. Bake in a tray at 350°F for 12-15 minutes.
• 4. Let cool down and cut discs the size of your silicon mold.

COFFEE MOUSSE

• 1. Hydrate the gelatin in ice water until soft; Squeeze out excess water and set aside.
• 2. Whip the first amount of cream to medium peak and keep refrigerated.
• 3. Bring the milk, second amount of whipping cream, vanilla paste and coffee extract to a boil. Turn off the heat and add the gelatin, mix until fully dissolved.
• 4. Pour the hot liquid over the white chocolate and emulsify. Cool to 28°C.
• 5. Fold into the whipped cream.
• 6. Pour 60g of the mousse into each cavity of the silicon mold.

HAZELNUT CREAM

• 1. Hydrate the gelatin in ice water until it is softened; Squeeze out excess water and set aside.
• 2. Heat 100g of whipping cream and add the gelatin, mix until fully dissolved.
• 3. Place the praline in a blender with a paddle attachment, add a little of the hot cream mixture to the praline.
• 4. Slowly continue by adding the rest of the cream to obtain a shiny mixture with a certain elasticity.
• 5. Pour into the silicon molds and top with a brownie disc.

COFFEE-CARAMEL WHIPPED GANACHE

• 1. Hydrate the gelatin in ice water until softened; Squeeze out excess water and set aside.
• 2. Heat the first cream, coffee extract and caramel. Add gelatin and mix until dissolved.
• 3. Pour hot liquid over chocolate and make an emulsion. Add the second cold cream and let rest in the refrigerator overnight, whip before using.

GLAZE

• 1. Heat together nappage and water to 60°C.

ASSEMBLY

• 1. Glaze each mousse, decorate with the whipped ganache, toasted hazelnuts, coffee beans and gold leaf.