Hazelnut and Caramel Indulgence

Recipe created by Chef Praveen Ram

Recipe Ingredients

Ingredient Weight
For the Hazelnut Mousse:
Pillsbury™ Ivory Whipping Topping 300 g
Fresh Cream 250 g
Milk Chocolate 250 g
Hazelnut paste 100 g
Gelatin 5 g
Pillsbury™ chocolate sponge round cuts
For the Caramel Centre:
Sugar 105 g
Butter 35 g
Fresh Cream 210 g
Liquid Glucose 12 g
Milk Chocolate 130 g


For the Hazelnut Mousse:
  1. Warm the fresh cream and pour this into the milk chocolate to make the ganache.
  2. Add the bloomed gelatin to it.
  3. Now, add the hazelnut paste and mix it all together.
  4. Finally, fold this mixture with whipped cream.
For the Caramel Centre:
  1. Add sugar and glucose to a heated pan.
  2. Once the sugar gets caramelised, add butter and fresh cream.
  3. Mix well until it emulsifies.
  4. Finally, take it off the heat.
  5. Pour this into milk chocolate and mix well.
  6. Allow it to cool.
For the Assembly:
  1. Take silicon moulds or pastry glasses and fill half of fit with the prepared mousse.
  2. Now, place the sponge above this and place the caramel in the centre.
  3. Top it off with the remaining mousse.
  4. Now, garnish all moulds with some chocolate shavings, gold leaves and chocolate rings.
How to create golden shavings or the chocolate garnish?
  1. Melt chocolate & spread it in sheet form. Next, roll it. Once its bit hard, cut it using cutter & spray golden food color.