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John first went to Monaco 18 years ago and had lunch at the Alain Ducasse Restaurant in the Hotel de Paris.
He had then what is arguably one of the best chocolate desserts. The smooth dark chocolate, sophisticated and rich, with a little pastry bottom supported by a hazelnut crispiness.
Recipe for Chocolate Praline Louis xv
coffee sponge
roasted hazelnuts
6 egg yolks
6 oz caster sugar
1 pint double cream
dark chocolate
Melt 4 oz of sugar in a sauce pan over heat until caramelised, add 2 oz roasted peeled hazelnuts, pour onto a tray and let cool, once hard break the praline into small pieces.
Mix 6 egg yolks and 2 oz of sugar over a water bath until fluffy, and whip the double cream.
Combine the cream, egg and praline, mix together and set into a ring, when set remove the ring.
Add some warm cream to some melted chocolate and coat your set mousse with the mix.
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