Meolleux Chocolat is a delicious French dessert, with a soft and sweet center, hence its name moelleux, which guarantees the perfect end result with ease: a gooey and creamy dark chocolate taste that will satisfy all chocolate lovers! Plus, it has roasted hazelnuts and baked ganache. Two textures in one dessert!
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● Moelleux:
1 cup (135g) hazelnuts
¾ cup (155g) granulated sugar
2 ½ tbsp (20g) cornstarch
½ tsp (2g) baking powder
2-3 egg yolks (42g)
2 medium eggs (100g)
vanilla extract
½ cup (135g) heavy cream
⅓ cup (55g) dark chocolate
● Ganache:
1 ¼ cup (202g) dark chocolate
1 ⅕ cup (275g) heavy cream
1 medium egg (50g)
⅓ cup (63g) granulated sugar
pinch of salt
vanilla extract
⅕ cup (50g) milk
● Steps:
1. Preheat the oven to 300°F (150°C). Bake the hazelnuts for 15-20 minutes.
2. For the Moelleux, mix eggs, egg yolks, sugar and vanilla extract. Add the sifted baking powder and cornstarch. Blend the roasted hazelnuts in a food processor until they are finely ground and mix them with the eggs&sugar. Heat heavy cream on medium-low. Pour it over the partially melted dark chocolate. Emulsify with a handmixer. Make sure the ganache is around 113-122°F (45-50 °C) and pour it over the rest of the ingredients. Blend again. Bake at 325°F (165°C) for 15-20 minutes.
3. For the baked Ganache, mix the egg with sugar, salt, vanilla extract and milk. Heat heavy cream on medium-low. Pour it over the partially melted dark chocolate. Emulsify with a handmixer. Make sure the ganache is around 113-122°F (45-50 °C). Pour the egg mix over. Blend again, trying to remove the air bubbles. Pour it over the Moelleux and bake again at 300°F (150°C) for 12-15 minutes.
● Tips:
1. Grease the pan with softened butter and coat it with brown sugar.
2. When you blend the mixtures, make sure to remove as many air bubbles as possible.
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