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Serves 6
Cooking Time Prep time 5 mins, cook 10 mins (plus setting)
Chocolate mousse
180 gm dark chocolate (54% cocoa solids), coarsely chopped
3 eggs, at room temperature, separated
¼ tsp each of ground cinnamon, ground allspice and chilli powder
225 ml thickened cream, lightly whipped
Hazelnut praline
100 gm hazelnuts, roasted and skins removed
100 gm caster sugar
1 Melt chocolate in a heatproof bowl over a saucepan of gently simmering water, turn off heat and cool, add yolks and stir to combine, then add spices. Add cream and fold through to combine. In a separate bowl, beat eggwhites until soft peaks form, then add to chocolate mixture and fold to combine. The mousse should be smooth and even in colour. Spoon into six ½ cup-capacity moulds and refrigerate for 3 hours or until set.
2 For hazelnut praline, place hazelnuts on a baking paper-lined oven tray. Combine sugar and 2 tbsp water in a small saucepan and bring to the boil over medium heat for 5-10 minutes or until light caramel, then pour over hazelnuts and cool completely. Coarsely chop.
3 To serve, scatter mousse with praline and serve immediately.
Cooking Time Prep time 5 mins, cook 10 mins (plus setting)
Chocolate mousse
180 gm dark chocolate (54% cocoa solids), coarsely chopped
3 eggs, at room temperature, separated
¼ tsp each of ground cinnamon, ground allspice and chilli powder
225 ml thickened cream, lightly whipped
Hazelnut praline
100 gm hazelnuts, roasted and skins removed
100 gm caster sugar
1 Melt chocolate in a heatproof bowl over a saucepan of gently simmering water, turn off heat and cool, add yolks and stir to combine, then add spices. Add cream and fold through to combine. In a separate bowl, beat eggwhites until soft peaks form, then add to chocolate mixture and fold to combine. The mousse should be smooth and even in colour. Spoon into six ½ cup-capacity moulds and refrigerate for 3 hours or until set.
2 For hazelnut praline, place hazelnuts on a baking paper-lined oven tray. Combine sugar and 2 tbsp water in a small saucepan and bring to the boil over medium heat for 5-10 minutes or until light caramel, then pour over hazelnuts and cool completely. Coarsely chop.
3 To serve, scatter mousse with praline and serve immediately.