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After watching Charlie and the Chocolate Factory a couple of weeks ago (I’m a Johnny Depp aficionado), I felt the urge to follow in the footsteps of Mr Wonka and… made this.
The recipe is from my recent purchase Bittersweet by Alice Medrich – a wonderful book if you are a chocolate lover, it’s just a shame that it hasn’t got very many pictures. This consists of three layers of chocolate mousse – from the top down, white chocolate-orange mousse, Gianduja (milk chocolate with toasted hazelnut paste) mousse and chocolate marquise. I wasn’t sure how chocolatey it was going to be, but the balance of the three mousses was just right and I was really happy with the result. As she mentions in the book, one of the keys to getting it right is to fill almost half of the moulds with the bittersweet (marquise) mousse, and top it with lesser amounts of the two lighter, sweeter mousses. The bittersweet layer has a different texture from the others as it has eggs in it – and I thought it contrasted quite nicely with the others.
Making the caramel-glazed hazelnuts was good fun too (aren’t they cute?) – stab the nuts with toothpicks, dip into the caramel and hold them, letting the caramel form stems as it cools. How successful you are depends on the exact viscosity of the caramel so you may need to experiment a bit (and be careful not to stab your mouth when you eat it…)
Anyway, this dessert certainly sated my craving for chocolate for a while, but I already need some more :)