24 lines
1,010 B
Markdown
24 lines
1,010 B
Markdown
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# Chocolate, Whisky and Hazelnut Mousse
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### Ingredients
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* 300 milliliters double cream
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* 200 grams 70% proof chocolate
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* 50 grams soft brown sugar
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* 2 pieces eggs, separated
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* 2 tablespoons whisky
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* 2 handfuls hazelnuts, toasted and chopped
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### Directions
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1 - Heat up the double cream in a thick bottomed pan along with 1 handful of the hazelnuts. Break up the chocolate and add to the cream along with the sugar. Stir until completely dissolved then pour through a sieve into a separate bowl.
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2 - Allow to cool slightly. Stir in the whisky and egg yolks thoroughly.
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3 - Whisk the egg whites until they form soft peaks. Beat in roughly one third of the egg whites, and then gently fold in the remaining.
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4 - Tip into your glass of choice. Cover with foil or shrink-wrap and allow to set in the fridge for at least 2 hours. They will keep for a couple of days.
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5 - When ready to serve, sprinkle with a few of the chopped roasted hazelnuts.
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### Meta
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author: Book the Cook
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tags: Puddings and Desserts
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