Gianduia: chocolate praline mousse

• 100 grams sugar
• 5 egg yolks
• 200 grams unsweetened chocolate bar
• 100 ml water
• 150 grams roasted hazelnuts
• 1/2 gelatin leaf/isinglass (~1g)
• 200 grams whipping cream
• 200 ml cold water
• 20 grams chopped hazelnuts

1. Soften gelatine leaf in some cold water
2. Boil water with 50g of sugar to obtain a syrup (10 minutes) then turn off the heat
3. Squeeze gelatine and put it in the syrup, let it melt
4. Melt chocolate in a double boiler
5. Beat egg yolks with the remaining sugar (50g)
6. Add syrup and melted chocolate to the beaten egg yolks, stir well
7. Pulverize nuts in a food processor and add them to the mix
8. Let the mix cool down
9. Whip cream and gently add it to the mix
10. Pour the mix into moulds and put them in the freezer for at least 4 hours
11. Decorate with chopped hazelnuts

sugar, egg yolks, water, hazelnuts, gelatin leaf, whipping cream, cold water, hazelnuts

Taken from cookpad.com/us/recipes/354579-gianduia-chocolate-praline-mousse (may not work)