Chef Casey Douglas
Apollo Grill, www.apollo-grill.com, Easthampton, MA
- HAZELNUT PRALINE
- ½ cup sugar
- 2 Tbsp water
- ½ cup chopped hazelnuts
- 10 oz semi sweet chocolate
- 2 eggs-warmed
- 2 egg yolks-warmed
- 1 quart heavy cream
- Splash of Frangelico
Boil sugar and water in a small heavy bottomed sauce pan, watching closely as this mixture burns easily.
When the mix is golden brown add hazelnuts.
Carefully pour out on a sheet pan, it will be extremely hot.
Let cool then grind in a food processor when hard. Set aside.
Melt chocolate in a double broiler. Cool slightly.
Slowly add chocolate to eggs.
Whip heavy cream, and Frangelico.
Fold cream into chocolate mix.
Fold in hazelnut praline.
Do not over mix.
Recommended wine/beer for Chocolate Hazelnut Mousse:
Domaine Madeloc 2004 Banyuls “Cirera” [Banyuls, France] 375ml
Banyuls is an unusual dessert wine in that it is red rather than white. Its real virtue is that it is that rare breed of dessert wine that can be paired with chocolate. Were it not for Banyuls and porto, chocolate would be captive to coffee and Cognac. Domaine Madeloc produces a dessert wine that manages to retain a touch of freshness and elegance in spite of the elevated level of alcohol. It should be served cool, and the remainder can be stored for a week to ten days in the refrigerator without too great a sacrifice in quality.