Ingredients:
For Salted Almond Caramel Base:
5 oz., 1 cup Dry-roasted natural salted almonds
1-1/3 oz., 1/4 cup Light brown sugar
3 oz., 6 Tbsp. Unsalted butter
2-1/2 oz. Honey
1 Tbsp. Dark brown sugar
1/4 tsp. Vanilla extract
1 pinch Kosher salt
1/2 oz., 1 Tbsp Heavy cream
For Milk Chocolate Almond Praline Mousse:
9 oz. Milk chocolate
1-1/2 cups Heavy cream
1-1/2 Tbsp. Praline paste
1Gelatin sheet (silver-strength)
1/3 cup Water
For Glaze:
6 oz. 3/4 cup Heavy cream
1/2 oz. 1 Tbsp. Corn syrup
6 oz. 64% chocolate, chopped
Procedure:
For Salted Almond Caramel Base:
- Roughly chop half of the almonds; combine with the remaining whole almonds and set aside.
- In a heavy-duty saucepan, combine the light brown sugar, butter, honey, dark brown sugar, vanilla and salt; mix well. Bring to a boil and cook about 1 min.
- Add the cream, combine well, and turn the heat off; add the nuts.
- Spray an 8-1/2 x 4-1/2 x 2-1/2 bread tin with vegetable oil spray; line with plastic wrap.
- Pour in the nut mixture and spread evenly. Fill the pan so the mixture reaches 3/4 in. high.
For Milk Chocolate and Praline Mousse:
- Melt the chocolate in a double boiler and keep warm over the water bath.
- Whip the heavy cream to medium stiffness; reserve.
- Soften the praline paste over warm water or in a mixer; set aside.
- Soften the gelatin in cold water for 10 min. Heat 1/3 cup water and add the bloomed gelatin; mix and dissolve.
- Add the gelatin to the melted chocolate. Whisk to combine.
- Add the praline paste, along with additional hot water as needed to maintain a soft texture.
- Fold in the cream in stages until smooth.
- Pour 1/2-in. layer of mousse over the nut mixture. Reserve any leftover mousse for another use. Cover and refrigerate the terrine for 2 hours or overnight to set.
For Glaze:
- Combine the cream and corn syrup in a saucepan. Bring to a boil and pour over the chocolate. Let sit 1 min.
- Whisk together until thoroughly combined. Set aside to thicken slightly and cool enough to prevent melting the mousse when the candy is assembled.
To Assemble:
- Unmold the terrine onto a cutting board.
- Cut into strips as desired with a clean, hot knife.
- Place the pieces on a wire rack over a sheet pan. Pour the glaze over each, and refrigerate to set.
Recipe courtesy of the Almond Board of California.
