Rich and smooth this delicious chocolate-hazelnut dessert for two is the perfect end to a romantic meal.
Makes two medium-sized ramekins
60g dark chocolate, chopped
30g Why Nut Hazelnut Paste
2 large eggs, separated
40g caster sugar
150ml double cream
Cocoa powder + cocoa nibs, to serve (optional)
- Melt the chocolate and hazelnut paste together in a medium bowl suspended over a saucepan of simmering water. Remove from the heat and set aside to cool slightly.
- Whisk the egg yolks into the melted chocolate mixture, followed by the sugar and salt.
- In a large bowl, whip the double cream until soft peaks form. In a separate bowl, whisk the egg whites until soft peaks form.
- Fold the three quarters of the whipped cream into the chocolate mixture until combined, then fold in one spoonful of whipped egg white to loosen the mixture.
- Fold in the remaining egg whites until just combined and divide between two ramekins.
- Chill the mousses for a minimum of 6 hours, or overnight. Serve topped with a dusting of cocoa powder, cocoa nibs and the remaining whipped cream, if you like.
- The combination of dark chocolate, rich egg yolks and light egg whites gives this mousse its beautiful texture and flavour. Make sure to use the best possible ingredients you can find.
- Try to fold the egg whites into the chocolate as carefully as you can. Folding in a single spoonful first will help loosen the mixture.
- For an even richer, slightly heavier mousse, omit the whipped cream.
- This mousse is delicious served with our pistachio brittle or madeleines
- Please note, this recipe contains raw eggs.
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