CHOCOLATE ZUCCOTTO SINGLE-PORTION
DELICIOUS CHOCOLATE AND HAZELNUT SINGLE-PORTIONS
Difficulty level
DELICIOUS CHOCOLATE AND HAZELNUT SINGLE-PORTIONS
Ingredients
| LILLY CIOCCOLATO FONDENTE | g 200 |
| liquid cream 35% fat | g 1000 |
| water | g 200 |
Preparation
In a planetary mixer with a whisk attachment, whip cream, water and LILLY CIOCCOLATO until you obtain a foamy mousse.
Ingredients
| LILLY NEUTRO | g 200 |
| liquid cream 35% fat | g 1000 |
| water | g 200 |
| PASTA NOCCIOLA | g 100 |
Preparation
In a planetary mixer with a whisk attachment, whip cream, water and LILLY NEUTRO until soft peaks form, then combine with PASTA NOCCIOLA.
Ingredients
| MIRROR CIOCCOLATO - heated to 50°C | To Taste |
| GRANELLA DI NOCCIOLA | To Taste |
Ingredients
| MIRROR CIOCCOLATO - heated to 45°C | To Taste |
| GRANELLA DI NOCCIOLA | To Taste |
Half-fill the hemisphere silicone moulds with the chocolate mousse, then use a spatula to create a hollow and fill it with MIRROR CIOCCOLATO and some GRANELLA DI NOCCIOLA.
Fill the mould up with the hazelnut mousse and cover with a piece of chocolate rollé.
Put in the blast chiller until fully hardened.
Remove from mould and glaze with MIRROR CIOCCOLATO. Sprinkle with GRANELLA DI NOCCIOLA to decorate.
