Milk chocolate gianduja tart
From ahmed1 13 years ago
- 20 minutes to make
- Serves 10
From Godiva website which I like very much, I found this Gianduja tart. I made some changes and The final result was out of this world.
Ingredients
- 28cm chocolate sable baked crust shopping list
- Praline crunch: shopping list
- 150 g/1 cup hazelnut praline shopping list
- 90 g/ 3 oz milk chocolate shopping list
- 20 g/ 1 ¼ tbsp butter shopping list
- 60 g/ 4 tbsp Feuilletine or crushed corn flakes shopping list
- 50 g/ ¼ cup Peeled, toasted and chopped hazelnuts shopping list
- Gianduja mousse: shopping list
- 1 cup heavy cream shopping list
- 3 tablespoon Godiva dark chocolate Truffle Hot cocoa powder shopping list
- 5 bars (1.5 ounces each) Godiva milk chocolate, finely chopped shopping list
- 1/2 cup chocolate-hazelnut spread (such as nutella), I used chocolate praline spread. shopping list
- 2 tablespoons unsalted butter shopping list
- 1/2 cup granulated sugar shopping list
- 1/3 cup water shopping list
- 3 large egg whites, at room temperature shopping list
- Ganache topping: shopping list
- 140g dark chocolate, chopped shopping list
- 120g milk chocolate chopped shopping list
- 1 ½ cups heavy cream shopping list
- 35g soft butter shopping list
- 1 ½ tsp espresso powder shopping list
- To decorate: shopping list
- Crushed hazelnut shopping list
- cocoa powder shopping list
How to make it
- PRALINE CRUNCH
- In a bowl mix the praline , the melted milk chocolate, then the butter at room temperature, and then add the feuilletine. Spread over the crust and set aside.
- Make Milk Chocolate Gianduja Mousse:
- 1. In medium saucepan, whisk cream and cocoa together; bring to a boil. Remove pan from heat; stir in milk chocolate. Let stand one minute; stir until chocolate is melted and mixture is smooth. Stir in chocolate-hazelnut spread and butter until melted and smooth. Transfer to a large bowl; cool to room temperature.
- 2. In a small, heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Cook until the sugar syrup registers 234°F. on a candy thermometer. Meanwhile place egg whites in the large clean dry metal bowl. Once sugar syrup passes 220°F., begin beating egg whites using electric mixer until soft peaks form. With mixer running at medium speed, carefully pour hot syrup slowly down side of bowl. Increase mixer speed to high; beat meringue until it has cooled to just warm; do not over beat.
- 3. Gently fold 1/3 of meringue into chocolate mixture to lighten it; gently fold in remaining meringue (some white streaks will remain; do not over mix). Spread over the praline crunch layer. Cover surface of the rest of the mousse with plastic wrap and refrigerate until cold and firm, about 5 to 6 hours or overnight for another use.
- Make ganache:
- Mix both chocolates in a stainless steel bowl. Heat cream in a saucepan until simmering point. Pour over chocolates and stirr until melted. Add the butter and stirr again. Add the espresso powder and stirr. Cool to room tempreture until slightly thickned. Pour over the chilled mousse and chill again. Decorate with hazelnuts and cocoa powder.
sugar syrup
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add to egg white
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fold in choc hazelnut mix.
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crunch layer
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spread on tart base
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pour mousse
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spread
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spread ganache
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decorate
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The Rating
Reviewed by 12 people-
thanks for sharing!
-selna
selna
in Vancouver loved it
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nice to c u bak here aft such a long tym .. the tart is mouth-watering :)
cholena
in Food World loved it
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As always you have posted a fabulous treat with such detailed pictures that will make it so much easier to make ourselves. It's so nice to see you haven't forgotten us & have stopped by for a visit. Hope everything it fine with you & your family & yo...more
brianna
in loved it
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