Delicious Praliné Mousse Dessert in Cups

In a mixing bowl, combine the sugar and hazelnuts. Cook this mixture over medium heat, stirring constantly until the sugar melts and forms a golden caramel. Once the caramel reaches the desired color, pour it onto a parchment-lined baking sheet to cool.

Once cooled, break the praliné into pieces and process it in a melanger or food processor until it becomes a smooth paste.

Start by soaking the gelatin in cold water for about 15 minutes, or until it blooms. After it has swollen, drain and set aside.

In a separate bowl, whisk the pasteurized egg yolk with half of the sugar until well combined. In a saucepan with a thick bottom, heat the milk, cream, and the remaining sugar until it just begins to boil.

Pour about one-third of this hot mixture onto the egg yolk and sugar blend, mixing well. Then return this mixture to the saucepan, stirring constantly until the temperature reaches between 82-83 degrees Celsius (180-181 degrees Fahrenheit).

Remove from heat, add the bloomed gelatin, and mix until fully dissolved. Allow this mixture to cool to 26 degrees Celsius (79 degrees Fahrenheit).

In a large mixing bowl, combine the cooled mixture with the prepared praliné and the heavy cream whipped to medium peaks. Gently fold all the components together, being careful not to deflate the cream.

Once well combined, pour the mousse mixture into serving cups or jars. Cover and refrigerate for at least 3 to 5 hours, or until set.

Before serving, optionally top the mousse with caramelized nuts for extra flavor and crunch. Enjoy your rich and delightful praliné mousse dessert!