Mini bombe of chocolate mousse petit four

Name: Mini bombe of chocolate mousse petit four
Ingredients: 200 g Unsalted butter; 400 g hazelnuts; 300 ml Debic Chocolate Mousse; 200 g Sugar; 1 units.items Cinnamon stick; 1 units.items Star anise; 3 units.items Cloves; 300 ml Debic Crème Anglaise

A luxurious mini-bombe filled with airy chocolate mousse and a refined finish. This petit four is perfect as a festive dessert or with coffee.

Ingredients

200gUnsalted butter

400ghazelnuts

200gSugar

300mlDebic Chocolate Mousse

1units.itemsCinnamon stick

1units.itemsStar anise

3units.itemsCloves

300mlDebic Crème Anglaise

Preparation

For the crispy base, roast the hazelnuts in the oven at 180°C.
Let them cool and finely chop in a food processor.
Melt the butter and mix all ingredients together.
Divide the mixture among the molds and bake for 10 minutes in the oven at 180°C.
Cool down and reserve in the freezer to easily unmold and store the bases.

Whip the chocolate mousse until light in the planetary mixer and pipe into the molds using a piping bag.
Reserve in the refrigerator and then freeze to unmold easily or store in the freezer.
Heat the crème anglaise together with a cinnamon stick, star anise, and a clove and reduce to the desired thickness.
Pass through a fine sieve and reserve in the refrigerator.
Place the mousse on the crispy hazelnut bases and finish with spiced anglaise.