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Ingredients
2 sheets of puff pastry
200g hazlenut mousse
100g crème patissiere
100g drinking chocolate
Method
Cut the puff pastry into concentrically larger circles (I used 3 cm, 6 cm, and 10cm)
Then place the puff pastry circles onto a baking paper lined baking tray then cover with a second sheet of baking paper and place another baking tray on top.
Bake in an oven pre-heated to 180oC for 15 minutes until golden brown and crispy, remove from the oven and allow to cool.
Take 2 small round bowls and line them with chocolate hazlenut mousse then place the smallest pastry round in the bottom, then add a layer of crème patissiere and then a layer of mousse, repeat the process with the next size pastry rounds until the bowl is full.
Place both the bowls in the fridge for at least 1 hour.
Remove from the fridge and take both the sphere halves out of the bowls and place them together to form a sphere.
Dust the sphere with drinking chocolate and serve.
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