Without a silicone loaf pan, you can cover a regular pan with plastic wrap, letting it hang over the sides. Alcohol helps achieve an even creamier texture. You can choose a whisky with smoky notes or a liqueur, for example, one with hazelnut. Recipe and photography by Carine Chic.
Prepare the chocolate sheets: Melt the dark chocolate in the microwave in 30-second intervals or using a double boiler. Spread the melted chocolate thinly on a sheet of parchment paper. Using a wooden stick or the tip of a knife, pre-cut 4 strips slightly smaller than the size of the mold. Place in the refrigerator.
Roast the hazelnuts: Spread the hazelnuts on a baking sheet and bake for about 10 minutes at 180° C. Let them cool, then remove their skins by rubbing them together. Chop them coarsely with a knife.
Prepare the mousse: Mix the evaporated milk and the sifted cocoa. Whip the very cold cream into stiff peaks, then gently fold it into the evaporated milk and cocoa mixture.
To finish assembling the log: At the bottom of a 24 cm long silicone mold, or a classic mold covered with plastic wrap, place a layer of mousse. Gently place a layer of chocolate and sprinkle with pieces of nuts. Alternate layers of mousse, chocolate, and nuts. Finish with a layer of mousse. Place in the freezer for at least 6 hours. Save the chocolate scraps for decoration.
0 servings
8
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