Mousse Praline

Mousse Praline. Stir in chopped pecans; spread mixture on bottom of crust. Just as the sugar starts to brown, add sesame seeds to praline mixture.

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Sprinkle pecans over chilled mousse just before serving. Add the hazelnuts and pour the praline mixture onto a sheet of greaseproof paper. With a beater, whisk until the chocolate mix is lighter in colour and a little thicker.

Add brown sugar, water and cornstarch; stir with whisk until smooth.

Whisk yolks and sugar until light and fluffy.

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Turn off the heat, cover with a lid and let it sit for a quarter of an hour. To make the praline mousse: In a double boiler over simmering water melt the chocolate, stirring until smooth. In a small pot over low heat, cook sugar and almonds together, continuously stirring, making sure not to burn the sugar.

Judul: Mousse Praline
Rating: 100% based on 788 ratings. 5 user reviews.
James Kopp

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