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Gianduja Chocolate Mousse

By Executive Chef Sameer Shah

Method of preparation:

  • Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water, stirring frequently, then cool.
  • Beat whipped cream in a planetary mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate, and then fold in remaining cream gently but thoroughly while adding the hazelnut paste.
  • Spoon mousse into pyramid shape Silicon moulds and chill.
  • To plate de-mould the mousse pyramid place on a plate with chocolate soil, chocolate sponge, and hazelnut candy.


  • Chocolate Coveringmo - 400 gms
  • Cream Frozen - 250 gms   
  • Hazelnut puree - 250 gms   
  • Cream low Fat - 100    ml   
  • Chocolate Morde Compound - 10 gms