Ingredients
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For the Milk Chocolate Mousse
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100 g Milk Chocolate
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100 ml fresh double Cream
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250 ml fresh double Cream
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For the Hazelnut Macaroons
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125 g ground Hazelnuts
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225 g Icing Sugar
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3 Egg White
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20 g Caster Sugar
Directions
Macaroon shells made with ground hazelnuts instead of ground almonds are something a little bit more unusual. It’s a completely different taste that I recommend you to try.
Steps
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1
Done
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For the milk chocolate mousse, place the chopped chocolate in a large bowl. Bring the cream to the boil and pour it over the chocolate, stirring with a spatula until it melts. Cool at room temperature for 10 minutes, then fold in the whipped cream. Set in the fridge for a minimum of 2 hours. |
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2
Done
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Make the macaroons. Fill a piping bag fitted with a medium-size nozzle with the milk chocolate mousse and fill the macaroons. Store in the fridge and allow 10 minutes at room temperature to warm up before serving. |
