Manjari Chocolate Hazelnut Pastry By Chandan Baral, Pastry Chef, Fairmont Jaipur

Mousse

1 Manjari Chocolate- 500 gm

2 Hazelnut Paste- 100 gm

3 Milk - 500gm

4 Whipped Cream- 500 gm

Glaze

Melted Manjari Chocolate - 300 gm

Roasted broken almond- 100gm

Feuilletine- 100 gm

MOP:-

1 Boil milk

2 Add Manjari Chocolate

3 Add Hazelnut Paste

4 Mix it Nicely ,Make sure no lumps

5 if the Mixture is in Room temperature, then fold with whipped Cream

6 Finally put the mix in the desired Silicone Mould and Freeze it at -18°C

7 Take Melted Chocolate add Rosted Nuts and Feuilletine ,Mix it

7. Rest it for at least 6 hours to be Frozen then demold it and Glaze with Nutty Choclate Glaze

8. Then Garnish it and serve