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Ingredients

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Method


A light yet indulgent mousse made with Carte d’Or Chocolate Mousse, enriched with chopped hazelnuts and fresh cream. Once piped and chilled, it delivers a silky texture with subtle nutty crunch in every bite. Shot on location at UFS Head Office, Durban, South Africa.

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Preparation

  1. Method

    1. In a stand mixer, using a whisk attachment. Add cold milk, cold cream and Carte d’Or Chocolate Mousse mix. Whisk on low speed for 1 min. Scrape down the bowl and whisk at a low speed for a further 1min and then high for a further 3 min.
    2. Fold Hazelnut spread into the whipped chocolate mousse. Should be slightly softer and shinier. Allow to set in the fridge for an hour.
    3. Place whipped up mousse into a pipping bag fitted with a medium size star tip nozzle. 
    4. In a glass, pipe mousse as desired, top with chocolate garnish and finish off with edible flowers.
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