Praline Bonbon Mousse Dessert (Thermomix)

Serves: 4-6 portions (depending on glass size)

Ingredients:

• 200 g nougat
• 2 tablespoons sugar
• 2 egg yolks
• 100 ml cream (divided)
• 2 egg whites
• 40 g sugar
• 200 g cream cheese
• 8 praline bonbons
• 1 tablespoon powdered sugar

Preparation:

1. Prepare the nougat base:

• Place the nougat, 100 ml cream, and 2 tablespoons sugar in the Thermomix bowl. Heat at 60°C for 4 minutes at speed 2 until the nougat is fully melted.
• Reduce to speed 2 and, without stopping the machine, add the egg yolks one at a time, mixing for 30 seconds at speed 3.
• Remove the mixture from the bowl and transfer it to a bowl placed in cold water. Stir occasionally as it cools.

2. Whip egg whites and cream:

• Wash and dry the Thermomix bowl thoroughly. Attach the butterfly whisk, add the egg whites and 40 g sugar, and beat for 3 minutes at speed 3.5 until stiff peaks form. Transfer to a separate bowl.
• In the clean bowl, add the remaining 100 ml cream and whip with the butterfly whisk at speed 3.5 until stiff. Remove and set aside.

3. Prepare the mousse mixture:

• Place the cream cheese in the Thermomix bowl and mix for 30 seconds at speed 3 until smooth and creamy.
• Gently fold the whipped cream into the cooled nougat mixture using a spatula.
• Add the whipped egg whites, followed by ¾ of the chopped praline bonbons. Fold gently to combine.

4. Assemble and chill:

• Evenly distribute the mousse into individual glasses.
• Refrigerate for at least 2 hours.

5. Decorate:

• Whip 100 ml cream with 1 tablespoon powdered sugar in the Thermomix (using the butterfly whisk at speed 3.5). Transfer to a piping bag.
• Decorate the mousse glasses with whipped cream and top with whole or chopped praline bonbons.

Note:
You can also prepare this dessert as a cake. Use a chocolate shortcrust pastry base, bake it in a 20-24 cm mold, and add the mousse once the base has cooled. Refrigerate the cake for at least 4 hours or overnight before serving.

Enjoy this creamy and delicious praline dessert!

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