By Chef Nicolas Lambert
This dessert recipe from Nicolas Lambert, pastry chef at the two-Michelin-starred Caprice in Hong Kong, is simple to follow yet suitably impressive — perfect for a dinner party at home.
Praline and Hazelnut Chocolate Mousse
Ingredients for Chocolate Mousse
240g egg white
30g cassonade (brown sugar)
160g guanaja chocolate
30g egg yolk
Whip the egg white, cassonade and salt to create a meringue.
Soften guanaja and butter to 45 degrees Celsius.
Add the egg yolk.
Mix everything with the meringue.
Ingredients for Praline Hazelnut
1kg toasted hazelnut
2kg caster sugar
Caramalise the sugar.
When the sugar is cooked, add salt.
Put mixture on the plates to stop the cooking.
Layer praline on top of mousse when they’re both cold.
Decorate with toasted hazelnut, chocolate pearls, gianduja shavings and gold leaf.
Chef Nicolas Lambert will be in Singapore for a guest stint at the Tea Lounge at Regent Singapore from 14 to 16 October. Afternoon tea with Nicolas Lambert costs $45 per person on weekdays and $61 per person on weekends.