EXPLORE RECIPES
Unleash your culinary creativity with Turkish Hazelnuts
Chocolate Hazelnut Mousse with Turkish Hazelnut Tuile & Macerated Strawberries
Serves 6-8
Chocolate Mousse:
500g Callebaut 511 chocolate, 200g dairy cream, 400g whipped cream
Turkish Hazelnut Tuile:
50g melted butter, 100g castor sugar, 10g cocoa powder, 50g orange juice, 20g flour, 100g toasted hazelnuts
Macerated Strawberries:
1 cup sliced strawberries, 1 tbsp castor sugar, 1 tbsp balsamic vinegar
Garnish:
Microgreens
Step 1: Chocolate Mousse: Microwave dairy cream and chocolate separately for 30 seconds, mix, and rest for 10 minutes. Fold in whipped cream.
Step 2: Tuille: Mix melted butter, sugar, cocoa powder, orange juice, and flour. Spread thinly on a silicone mat, sprinkle with hazelnuts, and bake at 170°C (340°F) for 7 minutes.
Step 3: Macerated Strawberries: Toss strawberries with sugar and balsamic vinegar, and let rest.
Step 4: Assembly: Layer mousse, Tuile pieces, and strawberries in serving dishes. Garnish with microgreens.
Enjoy a rich, creamy, and crunchy dessert!
