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Hazelnut chocolate mousses
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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
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.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per mousse 1975kJ
This recipe was first published in Thu Apr 26 17:01:45 BST 2018.
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