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Frozen Valrhona Chocolate & Hazelnut Mousse

Frozen Valrhona Chocolate & Hazelnut Mousse

© Recipe by Julie Le Clerc

FROZEN VALRHONA CHOCOLATE, HAZELNUT MOUSSE SERVED WITH GRIOTTES

Serves 6

200g Valrhona Manjari chocolate
5 eggs, separated
1 Tbsp brandy
2 Tbsp caster sugar
¾ cup cream, whipped
100gm Hazelz hazelnuts , coarsely chopped
370ml jar Sabarot Griottes , to serve

Melt chocolate in a heatproof bowl set over a saucepan of simmering water. Remove from the heat and stir until smooth. Set aside to cool to room temperature. Once cool, stir in yolks and brandy to combine.

Use an electric beater to whisk egg whites until foamy. Gradually add sugar and whisk until soft peaks hold their shape. Fold a third of the egg white into the chocolate mixture then fold in half the whipped cream. Fold in remaining cream and egg white until well combined. For simple chocolate mousse, spoon mixture into serving glasses or ramekins at this stage and refrigerate until ready to serve.

For frozen mousse, fold in hazelnuts and transfer to a freezer-proof container. Cover and freeze for at least 4 hours or preferably overnight, until firm. Serve scoops of frozen mousse in bowls and top with a few griottes and syrup.

Mousse will last well for 2-3 days in the fridge or up to 1 month, if frozen.


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