Chrissy Teigen gets decadent with chocolate

Ingredients

170g good semi-sweet or dark chocolate chips, or solid chocolate, roughly chopped

85ml whole milk 185ml double cream

For the crackle:

Oil, for the pan 150g sugar 4tsp light corn syrup ⅛tsp baking soda ¼tsp kosher salt, plus more for sprinkling 20g Rice Krispies cereal 60g toasted hazelnuts, chopped

Ingredients for serving

125ml double cream 1tbsp sugar

Method

1. In a large microwave-safe bowl, combine the chocolate chips and milk. Microwave on high for 1 min 15 secs. Remove and stir mixture until smooth. Cool for 15 mins.

2. Once the chocolate is cooled, whip the cream with a whisk or electric mixer until stiff peaks form. Gently fold the whipped cream into the cooled chocolate until uniform, making sure not to stir too hard or the mousse will deflate.

Divide evenly among four smallish glasses and chill in the refrigerator for at least two hours, and up to 24 hours.

To make the crackle, line a baking sheet with parchment paper and grease lightly with oil.

In a small saucepan, combine the sugar, 2tbsp water and the corn syrup. Bring to a boil over medium heat and let it bubble, swirling it occasionally, until the mixture caramelises. It should take about 5 mins from when it starts to bubble.

Remove the pot from the heat and stir in the baking soda and salt. Add the Rice Krispies and hazelnuts. Working fast (the stuff hardens), spread the mixture on to the parchment and sprinkle with more salt. Let it cool and harden, then break into pieces.

With a whisk or electric mixer, whip the cream and the sugar to soft peaks. Top each glass of mousse with some of the whipped cream and the broken crackle.