Callebaut Chocolate truffle mousse

Ingredients

• Chocolate truffle mousse
• Ingredients for 3.5 kilo
• 300 g Vanillasauce
• 500 g Callebaut Bitter couverture '66%'
• 1 Liter Cream 35%
• Hazelnut sponge
• Ingredients for 1.5 kilo
• 370gGround hazelnuts
• 370gSugar
• 400gEgg white (pc)
• 300gEgg yolk (pc)
• 85gA 405/Pastry flour
• 100gCooking butter

Instructions

1. 1

   Chocolate truffle mousse

2. 2

   -MELT THE CHOCOLATE

3. 3

   -USE FRESH VANILLA SAUCE

4. 4

   -WHIP UP THE CREAM TO SOFT TIPS

5. 5

   -MIX THE CUSTARD INTO THE CHOCOLATE

6. 6

   -AT 50c FOLD THE CREAM UNDER

7. 7

   -USE IMMEDIATLY

8. 8

   -BEST TO CUT IF NOT FROZEN

9. 9

   Hazelnut sponge

10. 10

    -WHIP UP EGGYOLK WITH HALF OF THE SUGAR UNTIL CREAMY

11. 11

    -SIEVE FLOUR AND HAZELNUTS TOGETHER

12. 12

    -WHIP UP WHITES AND THE OTHER HALF OF THE SUGAR

13. 13

    -MELT THE BUTTER AND LET COOL DOWN

14. 14

    -FOLD UNDER THE MERINGUE

15. 15

    -FOLD UNDER THE FLOUR,THEN THE BUTTER

16. 16

    -SPREAD ON TO EDGED TRAYS 2cm HIGH,LINED WITH GREASEPROOF PAPER

17. 17

    -BAKE AT 180c FOR ~20MIN