Chocolate mousse cake with peanut butter

(0 Reviews)

Portion

In a bowl, beat the sugar with the egg white until soft peaks form.
Using a silicone spatula, mix the hazelnut flour.
Add the mixture into a metal ring, 16 cm in diameter, wrapped in aluminum foil.
Bake at 160°C until the surface lightly turns golden.
Let the cake cool.
Soak the gelatin in cold water for 10 minutes, then drain it.
In a pot, bring the sweet cream to a boil together with the cocoa powder.
Pour the hot cream over the chocolate.
Add the gelatin and blend with a hand blender. Continue with the nut paste and blend again.
Incorporate the previously whipped sweet cream B. Pour the mixture into a mold with a diameter of 18 cm.
Cover with the cooled biscuit on top and place the mousse in the freezer. Decorate the cake as you wish.
Defrost and enjoy. Bon appétit!