Gianduja Chocolate Mousse

By Executive Chef Sameer Shah

Method of preparation:

• Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water, stirring frequently, then cool.
• Beat whipped cream in a planetary mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate, and then fold in remaining cream gently but thoroughly while adding the hazelnut paste.
• Spoon mousse into pyramid shape Silicon moulds and chill.
• To plate de-mould the mousse pyramid place on a plate with chocolate soil, chocolate sponge, and hazelnut candy.