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Passion Chocolate Mousse with Peanut Praline
Refined entremet made of a moist cocoa biscuit, a light milk chocolate and passion mousse, a flowing peanut praline core, and a shiny mirror glaze. Ideal for fans of contemporary pastry.
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Cost Breakdown
Critical Success Points
- • Caramel cooking for the praline (burn risk)
- • Ganache temperature (avoid overheating)
- • Mousse assembly (do not overmix)
- • Mirror glaze temperature (30‑32 °C)
Safety Warnings
- • Handle the hot caramel carefully to avoid burns.
- • Use pasteurized eggs if you are sensitive to salmonella risk.
- • Watch the temperature of melted chocolate to avoid splatters.
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