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Donut chocolate rocher bun

Donut bun with a crispy hazelnut-chocolate coating, filled and finished with creamy chocolate mousse and extra hazelnut crunch.

Ingredients

Chocolate mousse
Berliner bun / donut bun
Hazelnut crunch
Chocolate souplesse

Preparation

  1. Let the buns thaw.
  2. Melt the chocolate souplesse au bain-marie at about 50°C.
  3. Mix some of the hazelnut crunch into the melted souplesse.
  4. Place the buns on a rack with a drip tray and pour the coating over the buns.
  5. Put the buns in the fridge to let the coating harden.
  6. Whip the chocolate mousse in the machine with a whisk until it is firm and pipeable.
  7. Fill the donut buns with the mousse using a piping bag and stainless steel nozzle.
  8. Finish the buns with a swirl of chocolate mousse and garnish with some hazelnut crunch.