Ingredients
Instructions
- Start by preparing the pear insert Poach the diced pears with sugar until tender but not mushy Add melted gelatin freeze overnight
- Make the chocolate sponge by mixing egg yolks with sugar then add flour cocoa and cornstarch Fold in whipped egg whites Bake at 170C for 8 minutes
- Prepare the chocolate caramel mousse by melting caramel chocolate with milk Add gelatin and fold in whipped cream
- For the dark chocolate ganache heat cream and pour over dark chocolate Let cool overnight then whip until fluffy
- Assembly Line the log mold with chocolate sponge Pour half the caramel mousse Add the frozen pear insert
- Add a layer of salted caramel sauce and praline crisp Cover with remaining mousse Top with chocolate sponge Freeze overnight
- Unmold and spray with red velvet cocoa spray Cover with whipped dark chocolate ganache
- Decorate with silver and white chocolate decorations
- Let thaw in refrigerator for 4 hours before serving
Author : frimoussesbh
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