Quick & Easy

Mocha bavarian with pecan praline

mocha bavarian with pecan praline


Mocha bavarian
Pecan praline


1.Make pecan praline. Stir sugar and the water in small heavy-based saucepan, constantly over heat, without boiling, until sugar dissolves. Bring to the boil and boil rapidly, without stirring, until syrup turns golden brown. Stir in nuts.
2.Pour mixture onto greased oven tray, cool until set. Chop roughly, reserve 2 tablespoons praline for decoration.
3.Stir milk, coffee and chocolate in small saucepan over low heat, without boiling, until chocolate is melted.
4.Beat egg yolks and sugar in small bowl with electric mixer until thick and pale. With motor operating, gradually add hot milk mixture.
5.Sprinkle gelatine over the water in small heatproof jug, stand jug in small saucepan of simmering water, stir until gelatine dissolves. Stir gelatine mixture into warm chocolate mixture. Refrigerate mixture, stirring occasionally, until just beginning to set.
6.Fold cream and praline into mousse mixture, pour into six ¾-cup (180ml) serving glasses. Refrigerate several hours or until firm.
7.Serve mousse with extra whipped cream, if you like, sprinkled with reserved praline.

Related stories