Gianduja Truffle Cake with Burnt Hazelnut Ice Cream

Directions

Melt gianduja.

Combine crushed praline with oil and blend with melted gianduja and crushed pirouette cookies.

Pour into a stainless steel or glass mold.

Dust generously with dark cocoa.

Set aside. Melt bittersweet chocolate and let cool while still remains a liquid.

Whip cream stiff and fold into melted bittersweet forming a light mousse.

Spread mousse onto gianduja base.

Smooth top neatly and chill.

To serve, dust lightly with cocoa and slice into ½ 1 inch pieces.

Arrange 2 to 3 pieces on a plate in a geometric fashion and serve with burnt hazelnut ice cream.