Materials:
Hazelnut Praline Mousse:
320g AFFRESCO Couverture 55
600g Cream
120g AFFRESCO Hazelnut Praline 20 Milk
Hot chocolate:
50g AFFRESCO Couverture 55
20g AFFRESCO Hazelnut Praline 20 Milk
Fleur de sel (as needed)
200g Full-fat milk or oat drink
40g Water
Hazelnut Praline Mousse (as much as needed)
Preparation:
- Hazelnut Praline Mousse:
- Melt AFFRESCO Couverture 55 in a bain-marie.
- Mix the cream and then the AFFRESCO Hazelnut Praline 20 Milk.
- Pour the mixture directly into a siphon and insert 1 nitrogen oxide gas cartridge.
- Hot chocolate:
- AFFRESCO Couverture 55, AFFRESCO Hazelnut Praline 20 Put the milk and fleur de sel in a shaker.
- Heat the milk and water to 70°C (160°F) and then pour into the shaker.
- Stir the shaker vigorously.
- Strain the mixture into the container of your choice for tasting.
- Add the hazelnut praline mousse on top of the hot chocolate before serving.