Chocolate and Hazelnut Mousse
Ashleigh
ingredients
- 300 g good quality milk chocolate, chopped
- 3 eggs, at room temperature, separated
- 2 tablespoons caster sugar
- 1 cup thickened cream
- 1/3 cup roasted hazelnuts, finely chopped
- Grated dark chocolate, to serve
directions
- 1
Place 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. Set aside for 5 minutes to cool slightly.
- 2
Add egg yolks to chocolate and stir until well combined.
- 3
Using electric hand beaters, beat egg whites in a bowl until soft peaks form. Sprinkle sugar over egg whites. Beat until thick and glossy. Using a large metal spoon, fold half the egg white mixture into chocolate mixture until combined. Gently fold in remaining egg white mixture.
- 4
Whip cream until soft peaks form. Fold cream and hazelnuts into chocolate mixture until combined. Spoon mixture into twelve 1/3 cup capacity glasses. Place on a tray and cover with plastic wrap. Refrigerate for 4 hours or until firm. Top with grated chocolate just before serving.
Source: With love from Lili Nupen
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