RING - CHOCOLATE AND HAZELNUT
Chocolate and hazelnut single-serving dessert
|AMERICAN BROWNIE DOUBLE CHOCOLATE||g 500|
|unsalted butter 82% fat - melted||g 200|
Mix all the ingredients in a planetary mixer with leaf for 3-4 minutes.
Pour the mixture in 1 cm high molds and bake at 170°C for 15 minutes.
Let them cool completely.
|milk 3.5% fat||g 125|
|liquid cream 35% fat - (1)||g 125|
|egg yolk||g 50|
|caster sugar||g 25|
|SINFONIA CIOCCOLATO FONDENTE 68%||g 375|
|liquid cream 35% fat - (2) semi-whipped||g 450|
Gently stir sugar with egg yolks.
Mix milk and cream (1) and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat and mix with a hand blender.
Melt SINFONIA CIOCCOLATO FONDENTE 68% at 45°C and add it to the crème angalise previously cooled to 45°C and mix with a hand blender.
Once the mixture is 30°C, add in 2 or 3 times the half-whipped cream (2) stirring gentily.
Cut a disc of brownie, spread the crunchy layer over its surface and place it on the bottom of the ring.
Fill with a layer of hazelnut cremoux and a layer of dark chocolate mousse.
Put it in the blast chiller.
Spread the chocolate glaze over the suface of the single-portion.
Decorate with SPIRAL DARK and HAZELNUT SHELL DOBLA.