Hazelnut & Chocolate! A match made in heaven! This light & airy yet rich mousse is delicious whether you prefer the white or milk chocolate version. But why enjoy one when you could enjoy both?! Can you spot the half white half milk version in the photo? Enjoy!
For the Milk Chocolate version you'll need:
Method:
1. Place the milk chocolate and a small pinch of salt into a heatproof bowl. Place bowl over pot of simmering water. Ensure that the water does not touch the bottom of the bowl. Slowly melt, stirring occasionally.
2. While your chocolate is melting, separate your eggs into 2 large bowls with yolks in 1 bowl and whites in another.
3. Add about 40gms of castor sugar to the bowl with the egg yolks, along with a small pinch of salt. With electric beaters, beat egg yolks until pale and creamy. Set aside.
4. With clean beaters, beat egg whites until soft peak stage. Add remaining castor sugar and beat again until the whites regain soft peaks. Peaks should fold over at the tip with the meringue holding its shape. Do not over beat.
5. In a separate bowl beat cream until it starts to thicken.
6. Add cocoa, Hazelnut Oil and cream to egg yolk mixture and mix well.
7. Add chocolate to egg yolk mixture and mix well.
8. Gently fold in egg whites. The mixture may look strange. Do not worry, it will come together. If you have egg whites that are being stubborn and not incorporating into the mixture, use the back off the spoon to push the egg white close to the sides of the bowl. Remember, be gentle
9. Spoon mixture into serving bowl or individual glasses as desired.
10. Decorate with a dusting of cocoa, nuts or whatever you like just before serving.
For the White Chocolate version you'll need:
Method:
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