Bitter Chocolate “Croquant” with Nougat Sauce Recipe
Flavors of Portugal
Total time: more than 2 hours
Preparation and cooking time: About 20 minutes
Refrigeration time: 2 hours
Difficulty: Easy
Chef's Note

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.

Ingredients for each serving
- Rice krispies
- 325 g (11 oz.) sugar
- 2 egg yolks
- 100 g (3 1/2 oz.) bitter Chocolate
- 50 + 50 g (2 + 2 oz.) praline paste*
- 250 g (1 cup) heavy cream (35%)
- 250 g (1 cup) light cream (15%)

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.

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

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