Inside Out (Australia)

chocolate & hazelnut mousse

MAKES 12 small cups PREPARATIO­N TIME 4 hours 20 minutes COOKING TIME 5 minutes


300g good-quality milk chocolate, chopped 3 eggs, at room temperatur­e, separated 2 tbsp caster sugar 1 cup thickened cream ⅓ cup roasted hazelnuts, finely chopped, plus extra to serve Grated dark chocolate, to serve

1. Place milk chocolate in a large, heatproof, microwave-safe bowl and microwave, uncovered, on Medium (50%) for 1-2 minutes, stirring every 30 seconds with a metal spoon until melted. Set aside for 5 minutes to cool slightly. 2. Add egg yolks to chocolate and stir until well combined. 3. Using electric hand beaters, beat egg whites in a bowl until soft peaks form. Sprinkle sugar over egg whites. Beat until thick and glossy. Using a large metal spoon, fold half the egg white mixture into chocolate mixture until combined. Gently fold in remaining egg white mixture.

4. Whip cream until soft peaks form. Fold cream and hazelnuts into chocolate mixture until combined. Spoon mixture into twelve ⅓-cup capacity glasses. Place on a tray and cover with plastic wrap. Refrigerat­e for 4 hours or until firm. Top with extra hazelnuts and grated chocolate just before serving.

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