- Serves: Makes 18 shot glasses
- Cook Time: 15 minutes
- Prep Time: 30 minutes plus chilling time
- Effort: easy
- 300 g dark chocolate, 70% cocoa
- 250 g caster sugar
- 100 ml water
- 3 eggs
- 6 egg yolks
- 500 ml double cream
- 50g peeled hazelnuts
- 1 vanilla pod, split along its length
- 175 ml creme fraiche
- 1-2 tsp caster sugar
- extra dark chocolate
1. Roughly chop the chocolate and transfer to a heatproof bowl. Set the bowl over a pan of simmering water and melt - taking care that the water doesnt touch the bottom of the bowl.
2. Dissolve the sugar in the water and boil to 120C this should take about 5 mins.
3. While the syrup is cooking, whisk the eggs and yolks with an electric whisk until creamy and light. As soon as the syrup reaches 120C drizzle the hot syrup onto the yolks with the mixer beaters running. Whisk, on full speed, for 3-5 mins, until foamy and mousse-like. Leave to cool.
4. Fold the cooled egg mixture into the melted chocolate.
5. Lightly whip the double cream and fold into the chocolate mousse mixture. Pour into small glasses or bowls and chill overnight.
6. Heat a heavy frying pan and toast the hazelnuts until golden before roughly chopping.
7. Scrape the vanilla seeds from both halves of the pod, mix with the crème fraîche and sweeten with a little sugar.
8. Drag a sharp knife along the side of a chocolate bar to make chocolate curls.
9. Serve the mousse scattered with toasted hazelnuts and topped with crème fraîche and chocolate curls.
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