Nougat Mousse with Rum Balls
Instructions:
- Nougat Mousse
- 3 gelatin sheets
- 1 egg
- 1 egg yolk
- 1/4 cup sugar
- 1/4 cup white chocolate, coarsely chopped
- 1 cup nougat hazelnut paste or hazelnut spread
- 2 oz. hazelnut liqueur
- 1 oz. rum
- 2 cups whipping cream, whipped
- Rum Balls
- 1 lb. chocolate, coarsely chopped
- 1 lb. store-bought pound cake, cut into cubes
- 1 cup toasted ground almonds
- 1 tbsp. sugar
- 3 tbsp. cocoa powder
- 6 oz. rum
- 2 oz. crème de cacao
- 1 cup marzipan
- Nougat Mousse
- In a small bowl of cold water, soak gelatin sheets until they become soft and pliable.
- In a double boiler, whisk the egg, egg yolk, and sugar until thick ribbons form.
- Remove the gelatin sheets from the water and stir into the egg mixture.
- Add the white chocolate pieces and whisk until melted. Stir in the nougat, liqueur, and rum. Set aside until room temperature.
- Fold in 1/4 of the whipped cream until it’s completely incorporated then add the remaining whipped cream and repeat the same process.
- Pour into individual glasses or dessert bowls and chill for 4 hours.
- Rum Balls
- In a medium pot over medium heat, melt the chocolate. Set aside for dipping.
- In the bowl of an electric mixer, add the cake cubes, toasted ground almonds, sugar, and cocoa powder and stir until mixture has a dough-like consistency.
- Add in the rum, crème de cacao, and the marzipan. Combine until a soft dough forms.
- Using a small ice cream scoop or a heaping tablespoon, form into small golf balls and cool in the fridge to set the shape.
- Dip the chilled balls into the melted chocolate then carefully scoop out with a fork and place on a tray lined with waxed paper or parchment paper. Chill.
- To serve, garnish the Nougat Mousse with Rum Balls.