Almond and chocolate alliance

Tenderness of Easter. This recipe features delicate flavours of almond milk in a smooth silky bavarois. A dark chocolate mousse and a praline crunch create depth and contrast.


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Chocolate sponge

Ingredients Preparation
  • 100g
    egg yolks
  • 200g
    whole egg(s)
  • 200g

Beat the egg yolks with sugar until white.

  • 180g
    egg white
  • 25g

Whisk together until it stands in peaks.

  • 85g
  • 30g
    cocoa powder

Sieve and mix the flour and cocoa powder. Fold into the egg yolk mixture then fold in the whites.

Spread onto a 60 x 40 cm baking sheet and bake for 12 minutes at 180°C.

Almond milk bavarois

Ingredients Preparation
  • 150g
  • 37g
  • 91g
    egg yolks

Prepare a crème Anglaise.

  • 60g
    melted gelatin

Add and mix in.

  • 120g
    almond milk

Add and leave to cool.

  • 90g
    Italian meringue
  • 300g
    half whipped cream 35%


Pour into Saphir Savarin Flexipan moulds (60 x 40 cm). Place in a very cold refrigerator until set.

Feuilletine praliné

Ingredients Preparation
  • 280g
    Hazelnut Praline
  • 20g
  • 100g
    Pailleté Feuilletine

Mix together, leave to crystallise and cut out with a cutter of your choice.

Chocolate mousse

Ingredients Preparation
  • 160g
    egg yolks
  • 160g

Prepare a pâte à bombe.

  • 140g
    whipped cream


  • 320g
    Sao Thomé

Melt and add.

  • 500g
    whipped cream 35%

Fold in gently.

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