Ingredients
500 ml cream
200 g white chocolate
1-3 tbsp Лешникова paste
Method
Cream is heated and it dissolves the chocolate. Add hazelnut mousse and mix until uniform. Allow to cool (possibly in a refrigerator) for several hours or all day. Cold hazelnut cream mix with a mixer. The cream tightens quickly, and then into the cake gets additional density.
Containers:
Difficulty
Easy
Tested
0 users
Source
www.chefkoch.de