Recipe by The Hungry Cook
Enjoy with a glass of Babydoll Pinot Noir🍷
Ingredients:
Chocolate Mousse:
200g dark chocolate
15g butter
4 size 7 eggs
4 tbsp caster sugar
170g cream
1 tbsp cocoa powder
Almond Brittle:
1/2 cup slivered almonds
1 cup caster sugar
4 tbsp water
1 pinch sea salt
Method:
Chocolate Mousse: Place the chocolate and butter in a medium sized heatproof bowl. Melt over a pot of simmering water until smooth, stir regularly. Remove from the heat and set aside to cool slightly.
Separate the eggs, placing the yolks in a small bowl and the whites into a large bowl. Add the caster sugar to the whites and set aside.
Whisk the yolks until smooth.
Pour the cream into another large bowl and whip until stiff peaks form. Fold through the chocolate, making sure no large lumps are sitting in the bottom of the bowl. Fold through the egg yolks until just incorporated, be careful not to over mix and deflate the cream.
Beat the egg whites and sugar into stiff peaks. Take a large spoonful of the beaten egg whites and fold through the chocolate cream mixture. Once incorporated, add the remaining whites and fold through, making sure not to deflate the whites. Use the back of a spoon to gently break up any large chunks of egg whites.
Pour into a 1L serving bowl and refrigerate for at least 4 hours or until set.
Before serving, dust with cocoa powder.
Almond Brittle: Heat the oven to 180ºC regular bake and line an oven tray with baking paper.
Spread the almonds out onto the prepared tray and bake for 6 minutes or until they’re a light golden brown.
Combine the sugar and water in a saucepan over a low heat, once melted, increase the heat and cook for 8-10 minutes until the melted sugar becomes golden brown. Swirl the pan regularly and keep a close eye on it, it can burn easily. Use a wet pastry brush to push down any sugar crystals forming on the sides of the pot.
Once the caramel is golden, immediately pour over the almonds and spread out evenly. If it’s clumping, place it in the oven for 1 minute to melt again and then spread out evenly.
