Bacio di Pantelleria Swiss Style

Ingredients

In this Swiss adaptation of Bacio di Pantelleria, we incorporate the beloved Swiss chocolate and hazelnuts to create a dessert that pays homage to the rich culinary traditions of Switzerland. The original Italian version typically features almonds and a lighter chocolate mousse, while our Swiss-style version highlights the intense flavors of Swiss chocolate and the nutty goodness of roasted hazelnuts. We alse have the original recipe for Bacio di Pantelleria, so you can check it out.

• 200g (7 oz) Swiss dark chocolate, finely chopped 200g (7 oz) Swiss dark chocolate, finely chopped
• 4 large eggs, separated 4 large eggs, separated
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1 tablespoon hazelnut liqueur 1 tablespoon hazelnut liqueur
• 200ml (3/4 cup + 2 tablespoons) heavy cream 200ml (3/4 cup + 2 tablespoons) heavy cream
• 50g (1/2 cup) roasted hazelnuts, finely chopped 50g (1/2 cup) roasted hazelnuts, finely chopped
• 50g (1/4 cup) granulated sugar (for praline) 50g (1/4 cup) granulated sugar (for praline)
• 1 tablespoon water (for praline) 1 tablespoon water (for praline)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 35g, 30g
• Protein: 6g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Melt the Swiss dark chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth and set aside to cool slightly.
2. 2.
   In a separate bowl, whisk the egg yolks with the granulated sugar until pale and creamy.
3. 3.
   Gradually pour the melted chocolate into the egg yolk mixture, whisking continuously until well combined.
4. 4.
   Stir in the hazelnut liqueur.
5. 5.
   In a separate bowl, whip the heavy cream until soft peaks form.
6. 6.
   Gently fold the whipped cream into the chocolate mixture until smooth and well incorporated.
7. 7.
   In another clean bowl, whisk the egg whites until stiff peaks form.
8. 8.
   Carefully fold the egg whites into the chocolate mixture, ensuring not to deflate the mixture.
9. 9.
   Divide the mousse evenly among individual serving glasses or ramekins.
10. 10.
    Refrigerate for at least 4 hours, or until set.
11. 11.
    In a small saucepan, combine the granulated sugar and water for the praline. Cook over medium heat, stirring constantly, until the sugar caramelizes and turns golden brown.
12. 12.
    Remove from heat and quickly stir in the chopped roasted hazelnuts.
13. 13.
    Pour the hazelnut praline onto a baking sheet lined with parchment paper and spread it out into a thin layer. Allow it to cool and harden.
14. 14.
    Once the praline has hardened, break it into small pieces and sprinkle over the chilled chocolate mousse.
15. 15.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Swiss dark chocolate — Use high-quality Swiss dark chocolate with a cocoa content of at least 70% for the best flavor and texture.
• Hazelnut liqueur — If hazelnut liqueur is not available, you can substitute it with hazelnut extract or skip it altogether for a non-alcoholic version.
• Roasted hazelnuts — To enhance the flavor of the hazelnuts, roast them in a preheated oven at 180°C (350°F) for about 10 minutes until fragrant. Allow them to cool before chopping.

Tips & Tricks

• For a more intense hazelnut flavor, you can add a small amount of hazelnut paste to the chocolate mousse.
• To save time, you can prepare the chocolate mousse a day in advance and refrigerate it overnight.
• If you prefer a smoother texture, you can strain the egg yolk mixture before adding the melted chocolate.
• Experiment with different toppings such as whipped cream, chocolate shavings, or a dusting of cocoa powder for added visual appeal.

Serving advice

Serve the Bacio di Pantelleria Swiss Style chilled, straight from the refrigerator. Garnish each serving with a sprinkle of cocoa powder or a dollop of whipped cream for an extra touch of elegance.

Presentation advice

To enhance the presentation, serve the Bacio di Pantelleria Swiss Style in transparent glass dessert cups or ramekins. The layers of creamy chocolate mousse and crunchy hazelnut praline will create an enticing visual contrast.