So, I actually haven't been doing the sg homeworks that @missy planned :P
Lack of time and fuck keeping up with the internet is damn hard
Anyway, the recipe one caught my attention cause I love eating and baking :)
I actually have a food blog but is in spanish anyway...
So i'm bringing you a more "complex" recipe for you to try, is freaking delicious though I hope you get to taste it :)
Chocolate hazelnut mousse 
Ingredients:
For the base:
- 10 hazelnuts toasted and pealed
- 3 tbsp of sugar
- 1/2 cup of flour
- 45gr of softened butter (line 3 of a butter stick)
- 1/2 tsp of salt
For the mousse:
- 3 tbsp of cold water
- 1 tsp of flavorless gelatin
- 1/2 cup of Nutella (my favorite)
- 1/2 cup of mascarpone cheese
- 1 and a 1/2 cup of cold heavy whipping cream
- 2 tbsp of cocoa powder without sugar
- 3 tbsp of sugar
Base process:
In a food processor put the hazelnuts and sugar and pulverize it, following this add the butter mixing the sugar and hazelnut with the butter, add the flour lastly and the salt, mix it until it looks like all the ingredients have been incorporated.
In a mold (the ones that can have a detachable base preferable) attach the base backwards and use parchment paper, add the mix of hazelnuts and press with your fingers, afterwards use a fork and pinch it all so the heat can go through all the mix.
Bake it at 350F for 15mins (aprox) or until it looks dry
For the mousse itself, in a pot put the 3 tbsp of water and the gelatine let it sit for 5 minutes and then turn a burner on low and melt the gelatine, as soon as its dissolved turn it off, add to this the Nutella tbsp and mix until it looks even
In a bowl mix the nutella/gelatin mix + the mascarpone cheese, in another bowl mix the heavy cream with the cocoa powder and sugar, mix at high so it creates a whipped cream (best whipped cream ever, it was so chocolatey)
After this, start incorporating the chocolate whipped cream with the mascarpone/nutella mix until it looks even.
When the base is ready (after the oven bake) let it cool off, remove the parchment paper and put the mousse on top of the base and put in the fridge for 3 hours
It can be finished with chocolate ganache for the cover
I love this recipe and is very hard for me to share it, is soooo delicious, I always share it though :P - hi @charmaine :)
xoxo
Don't forget to check the sets of the fabulous models I have in MR
@skogsra Eternal Sunshine
@kekili La Flaca
@nubia Soaked
