Recipe Dark chocolate and hazelnut bombe 

Method

1. Heat the GlenDelight® in a sauce pan until it reaches a simmer

2. Add the bloomed gelatine leaves.

3. Remove from heat and pour over the chocolate and stir.

4. Whip Mactop® Traditional until stiff peaks a formed.

5. Take 1 full spoon of the cream and add to the chocolate mixture and combine, then repeat with another spoonful of cream.

6. Now add the chocolate mixture to the rest of the cream and mix until fully combined.

7. Spray the Trenwax over your desired mould before spooning your chocolate mixture in.

8. Freeze for at least 2 hours.

9. Remove from freezer (but not the mould), use a melon baller to remove a sphere from the base of each mousse.

10. Fill the sphere with Nutella and return to the freezer for 2 hours.

11. Remove from the freezer and remove from the mould while still frozen solid.

12. Turn so that the Nutella is at the bottom and spray with the coco butter to create a flock effect.

13. Quickly transfer onto serving dish/card.

14. Allow to defrost in fridge for at least 1 hour before serving.

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