Dark choco­late mousse, mac­er­ated black­ber­ries and roasted hazel­nuts

Olive - - EAT -

40 MIN­UTES + SET­TING | SERVES 4 | EASY | GF

blanched hazel­nuts 45g 70% dark choco­late 150g, bro­ken into chunks

but­ter 30g sea salt flakes eggs 5, sep­a­rated caster sugar 25g black­ber­ries 150g ic­ing sugar 1 tbsp, sifted le­mon juice a squeeze red wine 2 tbsp (op­tional)

• Heat the oven to 180C/fan 160C/gas 4. Put the hazel­nuts onto a bak­ing tray and roast for 5 min­utes or un­til fra­grant. Once cool, lightly crush with a pes­tle and mor­tar.

• Put the choco­late, but­ter and pinch of salt in a heat­proof bowl sat on top of a pan of lightly sim­mer­ing wa­ter. Al­low to melt, then set aside to cool slightly.

• Put the egg whites in a bowl and whisk with elec­tric beat­ers un­til soft peaks. Add in the caster sugar a spoon­ful at a time, while whisk­ing, un­til glossy. Put 3 of the egg yolks (you can freeze the re­main­der – or use them in the aïoli recipe on page 82) into a sep­a­rate bowl and whisk un­til pale, then care­fully fold in the sug­ary whites. Stir a few spoon­fuls of the egg mix­ture into the cooled choco­late to in­cor­po­rate, then gen­tly fold in the re­main­ing egg mix­ture (try not to knock out all the air). Spoon into 4 glasses, cover and chill for a few hours to set.

• Thirty min­utes be­fore serv­ing, gen­tly stir the ic­ing sugar and le­mon juice to­gether with the black­ber­ries (and red wine, if us­ing).

• To serve, spoon the mac­er­ated black­ber­ries over the mousses with the crushed hazel­nuts.

PER SERV­ING 489 KCALS | FAT 35.4G SATURATES 15.3G | CARBS 25.6G | SUG­ARS 21.3G FI­BRE 6.4G | PROTEIN 13.7G | SALT 0.4G

DARK CHOCO­LATE MOUSSE, MAC­ER­ATED BLACK­BER­RIES AND ROASTED HAZEL­NUTS

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