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
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 April 2018.