Nyangbo Stracciatella Dome

Nyangbo Stracciatella Dome
 

NYANGBO STRACCIATELLA DOME

An original recipe by L'École Gourmet Valrhona Chef Philippe Barret
Makes 10 domes
Category: Cremes and Mousses
 
 

INGREDIENTS

STRACCIATELLA MOUSSE:
100g whole milk
3g gelatin
185g IVOIRE 35% CHOCOLATE
75g NYANGBO GROUND CHOCOLATE
200g whipping cream

CHOCOLATE PRALINÉ CRUNCHY BASE:
285g 50% ALMOND & HAZELNUT PRALINÉ
125g Pieces of Crêpe Dentelle (or substitute with crispy wheat flake cereal)
50g NYANGBO GROUND CHOCOLATE

PRALINÉ CHOCOLATE SAUCE:
100g whole milk
50g whipping cream
80g NYANGBO GROUND CHOCOLATE
50g 50% ALMOND & HAZELNUT PRALINÉ

 

INSTRUCTIONS

 
STRACCIATELLA MOUSSE:
  • Heat the milk to approx. 140°F (60°C) and add the rehydrated gelatin.
  • Pour over the melted IVOIRE 35% chocolate a little bit at a time while stirring vigorously with a spatula.
  • Combine using a hand blender.
  • At the same time, whip the 200g of cream until soft peaks. Check the ganache’s temperature: It should be between 95°F and 104°F (35°C and 40°C). Gently fold in the whipped cream and fold in the unmelted NYANGBO GROUND CHOCOLATE.
  • Pour 45 to 50g of this mixture into 6.5cm round silicone moulds and store immediately in the freezer.
 
CHOCOLATE PRALINÉ CRUNCHY BASE:
  • Melt the NYANGBO GROUND CHOCOLATE and add the 50% ALMOND & HAZELNUT PRALINÉ. Mix.
  • Then gently fold in the crêpe dentelle pieces (or the substituted crispy wheat flake cereal).
  • Spread the mixture to a thickness of 0.5cm on a baking tray lined with greaseproof paper.
  • Leave to stiffen in the refrigerator or freezer.
  • When you are ready to assemble, use a cutter to cut it into 7.5cm circles.
 
PRALINÉ CHOCOLATE SAUCE:
  • Melt the NYANGBO GROUND CHOCOLATE and add the 50% ALMOND & HAZELNUT PRALINÉ.
  • Mix using a hand blender.
  • Heat the milk and cream then gradually combine it with the chocolate- praliné mixture.
  • Mix using a hand blender and set aside.
Assembly
  • When the mousses are frozen, turn them out and place them on a chocolate praliné sponge circle.
  • Arrange each dome attractively on a plate with some praliné chocolate sauce.