An original idea from Bernard Guillot, Chef des Cuisines of the Hotel da Lapa in Lisbon

*The praline paste is available in some specialty groceries or pastry shops.

Making the croquant

1. in a ring mold 6 cm (2  1/2”) in diameter and 3.5 cm (1 1/2”) high, place a base of rice krispies that you have caramelized in the oven with a little sugar;
2. in a saucepan, cook 75 g (6 tbsp.) sugar with a little water until a thermometer shows 118° C (245° F); remove from the heat; add the two egg yolks and whisk until completely cooled;
3. add the chocolate and 50 g of praline paste; mix well;
4. in a bowl, whip the heavy cream until it holds peaks; fold into the chocolate mixture;
5. fill the ring mold with this mixture; refrigerate for 2 hours;
6. to serve, unmold the mousse by holding a hot kitchen towel around the mold.

Nougat sauce

1. in a saucepan, cook 250 g (1 1/4 cup) sugar until it turns caramel-colored;
2. add the light cream and the remaining 50 g of praline paste;
3. let cool; garnish with toasted caramelized hazelnuts.

Hint
If you don’t have ring molds, use a small can with both ends removed.