Creamy hazelnut

Creamy hazelnut recipe:
150 g hazelnuts
40 g of milk
140 g of liquid cream
70 g of sugar
2.4 g gelatin

Roast the hazelnuts at 150°C for 10 minutes.

Let the hazelnuts cool then rub them between your hands to remove the skins.
Blend the hazelnuts until you obtain a pasty powder. Add the milk then mix again to obtain a paste.
Heat the cream and sugar. Add the gelatin drained off the heat.

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Pour the cream over the hazelnut paste then mix again until you obtain the finest grain cream possible.

Pour the cream into an insert mold.

Chocolate mousse :
Melt 200g dark chocolate. Pour 75g hot cream (I added 4g gelatin) and make a ganache. Whip 300g cream into whipped cream and delicately add the chocolate.