This decadent Chocolate and Hazelnut Mousse is one of those fabulous dishes that tastes super impressive but really isn’t all that tricky. Have a go with this delicious version.
Serves 4-6 Prep Time 20 Minutes
250g good-quality milk chocolate, chopped (We love Whittakers)
3 eggs at room temperature, separated
2 tbsp caster sugar
1 cup cream (we love Kapiti Organic)
1/3 c roasted hazelnuts (we love Alison’s Pantry)
Grated dark chocolate to serve
Place broken-up milk chocolate in a large heatproof microwave-safe bowl.
Microwave uncovered on medium (50%) for 1 to 2 minutes stirring every 30 seconds with a metal spoon until melted.
While the chocolate is melting and left to cool, finely chop or whizz the toasted hazelnuts.
Add the 3 egg yolks to cooled chocolate and stir until well combined.
Using an electric hand beater, beat the 3 egg whites in a bowl until soft peaks form.
Sprinkle sugar over egg whites and beat until thick and glossy.
Using a large metal spoon, gently fold the egg white mixture into chocolate mixture until combined. Set aside.
Whip cream until soft peaks form. Fold cream and most of the hazelnuts into chocolate mixture until combined. Leave a few chopped hazelnuts for a topping.
Spoon the mixture into four dessert glasses..
Place on a tray and cover with plastic wrap. Refrigerate for 4 hours or until firm.
Top with grated dark chocolate and the remaining hazelnuts, just before serving.
Tip: Almonds are great for this recipe too.