Unlike your classic chocolate mousse this version by Bar Lourinã in Melbourne has a little kick to it courtesy of cinnamon, all-spice and chilli powder.
Ingredients
Hazelnut praline
Method
Main
1.Melt chocolate in a heatproof bowl over a saucepan of gently simmering water, turn off heat and cool, add yolks and stir to combine, then add spices. Add cream and fold through to combine. In a separate bowl, beat eggwhites until soft peaks form, then add to chocolate mixture and fold to combine. The mousse should be smooth and even in colour. Spoon into six ½ cup-capacity moulds and refrigerate for 3 hours or until set.
2.For hazelnut praline, place hazelnuts on a baking paper-lined oven tray. Combine sugar and 2 tbsp water in a small saucepan and bring to the boil over medium heat for 5-10 minutes or until light caramel, then pour over hazelnuts and cool completely. Coarsely chop.
3.To serve, scatter mousse with praline and serve immediately.
