Chocolate mousse with hazelnut prailine

Place chocolate and cream in a stainless-steel bowl on top of a saucepan of simmering water, making sure bowl fits into the saucepan but does not touch the water. Stir frequently until chocolate and cream have melted and combined well. Remove bowl from pan and set aside to cool.

Whisk coffee and egg yolks into the chocolate mixture until well combined.

Beat egg whites in a separate bowl until stiff peaks form. Using a large spatula, gently fold the whites into chocolate mixture in 3 stages. Spoon mousse into 4 martini glasses, cover and refrigerate for 6 hours or until set.

Meanwhile, preheat oven to 180°C and place hazelnuts on a lined baking tray. Roast for about 8 minutes until golden. Remove hazelnuts from oven and rub in a clean tea towel to remove shells. Place roasted nuts onto a lined baking tray.

Combine sugar and water in a small saucepan and stir over low heat until sugar dissolves. Increase heat and boil, occasionally brushing the side of the pan with a wet pastry brush to prevent sticking, until syrup is golden in colour. Remove from heat, allow bubbles to subside, then pour caramel over nuts and leave to set for about 15 minutes until hard. Once it is hard, chop praline into small pieces.

To serve, remove glasses from fridge and sprinkle with hazelnut praline.

HOT TIPS

• For additional nuttiness, try adding almonds to the hazelnut praline.

• Slowly fold through whipped cream into some chestnut cream (available at good delis) and serve with the chocolate mousse. A match made in heaven!

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.