|Preparation||Cooking||Start to finish|
|28 min.||27 min.||55 min.|
|1||Preheat the oven to 320°F (160°C).|
Take 200 g liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the 100 g ground hazelnuts out on this.
|2||Toast in the oven for 20 minutes. This dry roasting brings out the full flavour of the hazelnuts.|
Leave to cool.
|3||Heat a bain-marie and melt 280 g dark chocolate.|
|4||When the chocolate is completely melted, turn off the heat and add 200 g liquid cream (not too cold).|
|5||Fold in 100 g egg yolk, then the toasted ground hazelnuts.|
|6||Beat 200 g egg white with 1 pinch fine (or table) salt.|
|7||Important: the egg white should not be beaten as stiff as for meringue, but only to the "soft" stage, where it just about sticks to the whisk.|
This is the secret of a successful chocolate mousse.
Finish by folding in 100 g caster sugar.
|8||Start by pouring a little of the chocolate mixture into the beaten egg whites and mix in gently (we want to keep the mousse light and fluffy).|
|9||Then pour this mixture into the rest of the egg whites and fold in gently.|
|10||To make transferring the mousse into dishes easier, you can use a forcing bag.|
|11||Stand the dishes on a cloth laid on a baking sheet. This makes it easier to move them quickly without them sliding about.|
Fill the dishes and cover with plastic film. Refrigerate for at least 1 hour.
|12||Now just sit back and enjoy watching your guests marvel at the light texture and sublime flavour of this chocolate-hazelnut mousse!|