2 lb Gianduja; chopped
1 tb Vegetable oil
1/2 lb Dark chocolate
= (bittersweet)
1/4 c Cocoa
1/2 c Crushed praline
1 1/4 c Crushed pirouette cookies
2 c Cream
Melt gianduja. Combine crushed praline with oil and
blend with melted gianduja and crushed pirouette cookies.
Pour into a stainless steel or glass mold. Dust generously
with dark cocoa. Set aside. Melt bittersweet chocolate and
let cool while still remains a liquid.
Whip cream stiff and fold into melted bittersweet
forming a light mousse. Spread mousse onto gianduja base.
Smooth top neatly and chill. To serve, dust lightly with
cocoa and slice into 1/2-1 inch pieces. Arrange 2 to 3
pieces on a plate in a geometric fashion and serve with
burnt hazelnut ice cream.
Yield 1 large bande (3 1/2 inches by 22 inches).
CHEF DU JOUR ROXSAND SCOCOS SHOW #DJ9249
