Spiced chocolate mousse

ingredients

• • 180 gm dark chocolate (54% cocoa solids), coarsely chopped
  • 3 eggs, at room temperature, separated
  • ¼ tsp each of ground cinnamon, ground allspice and chilli powder
  • 225 ml thickened cream, lightly whipped

• Hazelnut praline

  • 100 gm hazelnuts, roasted and skins removed
  • 100 gm caster sugar

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.