Crunchy Base:
100 g of medium-dark chocolate
100 g of Nutella
1/2 cup of hazelnuts
Mousse:
6 tablespoons of unsalted butter
3 cups of heavy cream
2 large egg yolks
200 g of medium-dark chocolate
1 packet of unflavored gelatin
Auxiliary Materials:
One 22 cm round acetate mold or 4 individual molds, available at baking specialty stores
Crunchy Base:
100 g of medium-dark chocolate
100 g of Nutella
1/2 cup of hazelnuts
Mousse:
6 tablespoons of unsalted butter
3 cups of heavy cream
2 large egg yolks
200 g of medium-dark chocolate
1 packet of unflavored gelatin
Auxiliary Materials:
One 22 cm round acetate mold or 4 individual molds, available at baking specialty stores
Base:
Mix all the ingredients until a smooth paste forms
Cover a refrigerator with plastic wrap and place the individual mold on top
Add a thin layer of the crunchy base and refrigerate
Mousse:
Make a caramel sauce over low heat using 1 cup of sugar
Add 1 cup of heavy cream and dissolve the caramel
Join the egg yolks, whisking continuously
Add the gelatin, dissolved according to the manufacturer's instructions, and chocolate chips
Mix well and remove from heat before boiling
Whip the remaining cream until stiff peaks form and gently fold it into the mixture
Pour the mousse over the crunchy base and refrigerate
Remove 1 hour before serving and sprinkle with chocolate shavings before presenting
