- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes plus 2-3 hours chilling
- Effort: easy
For the chocolate mousse
- 180 g dark chocolate, minimum 70% cocoa solids, chopped
- 3 eggs, separated
- 1 tsp ground cinnamon, plus extra to serve
- ¼ tsp ground allspice
- ¼ tsp chilli powder
- 250 ml double cream
For the hazelnut praline
- 150 g caster sugar
- 100 g hazelnuts, roasted, skins removed, roughly chopped
Tips and Suggestions
Fold the chocolate and egg white mixture with a large metal spoon, using a gentle figure of 8 movement. If you over-beat the egg whites at this stage, your mousse will lose its light texture.
1. Line an oven tray with parchment paper and place into the freezer.
2. For the chocolate mousse: place the chocolate in a heatproof bowl set over a pan of gently simmering water (make sure the water doesnt touch the bottom of the bowl) and leave until the chocolate has melted. Remove from the heat to cool slightly, then whisk in the egg yolks and the ground cinnamon, ground allspice and chilli powder.
3. Whisk the egg whites in a separate bowl until soft peaks form, then set aside. In another bowl, whisk the double cream until it reaches the ribbon stage.
4. Fold the melted chocolate into the whisked cream, then gently fold the mixture into the egg whites to combine. Spoon the mousse mixture into four moulds or martini glasses and place into the fridge for 2-3 hours, or until set. Remove the mousse from the fridge 10 minutes before serving.
5. For the hazelnut praline: place the sugar and a drop of water in a saucepan and bring to the boil over a medium heat (do not stir the sugar) until the sugar melts and forms a light golden caramel, about 4-5 minutes.
6. Quickly stir in the chopped hazelnuts, then pour the mixture over the chilled oven tray and set aside to cool and harden. Once hardened, break into rough shards.
7. To serve, garnish the mousse with the hazelnut praline and sprinkle over a little ground cinnamon.
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