The thickest chocolate mousse with a fine layer of crisp chocolate and praline on top. The trick is not to let the mixture get too hot, and to fold the egg yolks in quickly but lightly.
Here are the complete recipe for chocolate hazelnut mousse
INGREDIENTS
- dark chocolate 250g
- butter 40g
- hot espresso 3 tbsp
- eggs 5, separated
For the praline:
- hazelnuts 50g
- caster sugar 75g
To cover:
- dark chocolate 100g
METHODS
- Break the chocolate into pieces and melt in a bowl over a pan of simmering water. Add the butter and stir, lightly, to mix. Add the espresso.
- Separate the eggs, then beat the whites until they are almost stiff. Remove the mixture from the heat, then fold the egg yolks in. Work quickly, stirring gently and firmly. Fold the egg whites into the mixture.
- Transfer the mixture to a serving bowl, approximately 20-22cm in diameter, or into four small dishes. Place in the fridge, covered with clingfilm, for at least 4 hours, to set.
- Meanwhile make the praline. Toast the nuts in a shallow pan until golden. Scatter over the sugar and leave to melt. When the caramel is golden, pour on to a baking sheet and leave to cool. Process to coarse crumbs.
- Break the chocolate into small pieces and melt in a bowl over a pan of simmering water. Scrape out of the bowl with a rubber spatula, smoothing it over the surface of the cold, set chocolate mousse. Scatter with the hazelnut praline and return to the fridge until the chocolate has set.
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