zoom Hazelnut chocolate mousses

    Save to your scrapbook

    Hazelnut chocolate mousses

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Hazelnut chocolate mousses

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes, plus chilling
    • Cooking time: 15 minutes
    • Total time: 35 minutes, plus chilling

    Makes: 6

    Ingredients

    100g blanched hazelnuts
    100g golden caster sugar, plus 1 tsp extra
    200g dark chocolate (70% cocoa solids)
    8 eggs, separated
    ½ tsp flaky sea salt, plus extra to serve
    75g crème fraîche

    Method

    1. Preheat the oven to 180°C, gas mark 4; toast the hazelnuts on a baking tray for 8-10 minutes. Set aside 2 tbsp to garnish, then whizz the remaining nuts (while still warm) in a food processor with 100g sugar to a smooth paste; set aside to cool.

    2. Meanwhile, melt the chocolate, then allow to cool for a few minutes before beating in 4 egg yolks (reserve the remaining 4 yolks to use in another recipe). Mix in the hazelnut paste and salt. In a separate, clean bowl, whisk 8 egg whites to soft peaks. Loosen the chocolate mixture with a few spoonfuls of the egg whites, then carefully fold in the rest. Divide between 6 glasses and chill for at least 3 hours or overnight.

    3. Before serving, mix the crème fraîche with 1 tsp sugar and roughly chop the reserved hazelnuts. Serve the mousses topped with the crème fraîche, hazelnuts and a sprinkling of sea salt. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary