The texture of this rich, smooth chocolate mousse contrasts perfectly with the crunch in the delicious crumble layer. You're sure to impress you guests with both your exquisite culinary skills and your savvy reuse of your Gü ramekins. Merry Christmas!
Chocolate Mousse Ingredients
115ml Whipping Cream
185g Dark Chocolate (about 65% cocoa solids), broken into cubes
4 Medium Egg Whites
30g Caster Sugar
Chocolate Crumble Ingredients
50g Unsalted Butter, softened
25g Demerara Sugar
25g Light Brown Sugar
2tsp Cocoa Powder
60g Plain Flour
Preheat oven 170 C/130°C fan/275 F/Gas Mark 1.
Making the Chocolate Hazelnut Crumble:
Place the Hazelnuts in a plastic bag and crush coarsely with a rolling pin.
Place the remaining Chocolate Crumble ingredients into a bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs, then stir in the crushed hazelnuts.
Spread mixture out evenly on a baking tray and bake for 20-25 minutes. Once cooled, crumble into small pieces. Keep aside in an airtight container.
Making the Chocolate Mousse:
Add the cream and milk into a pan and bring to boil. Remove from heat, add the chocolate pieces and stir until melted and smooth. Pour into a large mixing bowl.
In another large bowl, whisk the egg whites with the sugar until soft peaks have formed. Stir 1/3 of the beaten egg white into the chocolate mixture (this will loosen the mixture and make it easier to mix the rest in). Then, carefully fold in the rest of the egg whites until completely combined.
Divide the mixture evenly between 8 ramekins, cover and refrigerate for 2-3 hours or until chilled and set.
Just before you serve your mousses, sprinkle the chocolate crumble over the chocolate mousse. If you wish to be extra fancy, create chocolate shavings by scraping the edge of a spoon across the back of a block of chocolate, pulling the spoon towards you to create curls of chocolate. Finish by garnishing with these chocolate shavings, et voila!