Gianduia Hazelnut Mousse Cups with Caramel and Crispy Biscuit Topping

Gianduia and Hazelnut Biscuit Cups
Category: Desserts
Servings: 12

Ingredients

Instructions

Step 1: Preparing the Gianduia Mousse

1. Caramel Sauce Preparation:
   In a small saucepan, combine the water and granulated sugar. Heat over moderate heat, stirring gently until the sugar caramelizes into a golden syrup.

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2. Gianduia and Milk Mixture:
   In a separate saucepan, combine the sweetened condensed milk and heavy cream. Stir to mix well. Once incorporated, pour this mixture into a bowl, cover with plastic wrap in contact with the mixture, and set aside.

3. Melting the Gianduia Chocolate:
   Chop the gianduia chocolate into small cubes and place it in a separate bowl. In another saucepan, heat the whole milk and sweetened condensed milk, bringing them just to the brink of boiling. Pour this hot milk mixture over the gianduia chocolate. Stir gently to help the chocolate melt. Use a spatula to emulsify the mixture, ensuring smooth consistency.

4. Emulsifying with a Hand Mixer:
   Once the chocolate has melted, use an immersion blender to emulsify the mixture into a smooth sauce. Cover with plastic wrap and let it cool to room temperature for about 20 minutes.

5. Incorporating Whipped Cream:
   Whip 600g of heavy cream until stiff peaks form. Gently fold 300g of this whipped cream into the cooled gianduia mixture, mixing with a gentle folding motion to preserve the fluffiness of the whipped cream.

Step 2: Preparing the Caramel Mousse

1. Mixing the Caramel Sauce:
   Once the caramel sauce has cooled, gently fold in 300g of whipped cream in three stages, using a spatula to incorporate the cream without deflating it. The result should be a smooth, airy mousse.

2. Layering the Mousse in the Cups:
   Take small 100ml cups for serving. For an elegant presentation, tilt the cups slightly inside a baking dish or loaf pan. To hold the cups in place, crumple some parchment paper and place it under the cups.

3. First Layer – Gianduia Mousse:
   Spoon approximately 30g of the gianduia mousse into each cup, then refrigerate for about 30 minutes to set. Set aside the remaining mousse for later use in the final layer.

4. Second Layer – Caramel Mousse:
   Once the first layer has set, spoon approximately 25g of the caramel mousse into each cup. Return to the refrigerator for another 30 minutes to allow this layer to set as well.

Step 3: Preparing the Hazelnut Biscuits

1. Toasting Nuts:
   Preheat the oven to 150°C (130°C for convection). Line a baking sheet with parchment paper. Spread the almonds and hazelnuts on the sheet and toast them in the oven for 25-30 minutes. Allow them to cool slightly, then crush them into small crumbs.

2. Making the Biscuit Dough:
   In a large bowl, combine the crushed hazelnuts and almonds with the melted butter. Mix well until the dough comes together. Add in the sifted all-purpose flour and granulated sugar, stirring until fully incorporated.

3. Whipping the Egg Whites:
   In a separate bowl, whisk the egg whites with the remaining granulated sugar until stiff peaks form.

4. Combining the Mixtures:
   Gently fold the whipped egg whites into the nut and flour mixture using a spatula. Make sure to keep the batter airy and light.

5. Shaping the Biscuits:
   Line another baking sheet with parchment paper. Using a spoon, place small dollops of the batter (about 10g each) on the sheet, spacing them 3-4 cm apart. Flatten each dollop with the back of a spoon to form a 7cm diameter, thin circle.

6. Baking the Biscuits:
   Bake the biscuits in the preheated oven for 8 minutes (or 3-4 minutes in a convection oven at 160°C), until they are golden and slightly crisp. Once baked, immediately transfer the biscuits onto a rolling pin to give them the characteristic curved shape. Allow them to cool completely.

Step 4: Assembling the Dessert

1. Final Layer – Gianduia Mousse:
   Once the caramel mousse has set in the cups, top each one with the remaining gianduia mousse, creating the final layer.

2. Adding the Biscuit:
   Finish by placing one of the hazelnut biscuits on top of each cup.

3. Chill and Serve:
   Refrigerate the assembled cups for a final 30 minutes before serving to allow the layers to set properly. When ready to serve, present these delicious gianduia and hazelnut cups on a platter for a stunning dessert display.

Enjoy this decadent dessert of silky gianduia mousse, creamy caramel mousse, and crisp hazelnut biscuits for an irresistible treat that will impress your guests!