I made this amazing chocolate mousse a couple of months ago and meant to publish it well before Christmas. But then my laptop crashed and my data was lost and I thought this gorgeous dessert will never see the light of day again. But then I was able to recover some of my old pictures and I finally got around to sharing them will you all. So everyone, say hello to my Caramelized Hazelnut Praline Chocolate Mousse!
The first time I had a chocolate mousse that really stuck in my memory was many moons ago, in Sri Lanka. I was still in school and there was this one cafe in the building that my dad used to work at. And sometimes when I visited my father at his office after school, I would also remember to stop by that cafe. I would borrow some money from dad and go over there just to have their chocolate mousse served in a little coffee cup with some whipped cream on top, while sharing some light banter with this funny dessert bar worker who used to work there at the time and also while listening to the bands that often played there. I’ve been serving chocolate mousse in little cups like that ever since, because that memory is strong and the light, airy, intense taste of chocolate mousse always takes me down memory lane back to those days. Now I have these ADORABLE multi-coloured coffee cups that I can’t get enough of. So much so that I’m the only one allowed to handle them. And I thought they’d be perfect to serve these gorgeous things in.
- 2.5 oz / 70 g toasted, skinned hazelnuts
- 3.5 oz/ 100 g sugar, plus 2 tbsp of sugar separated
- 7 oz/ 200 g bittersweet chocolate, or a dairy-free dark chocolate, finely chopped
- 4 eggs, separated, at room temperature (egg whites in a clean dry bowl)
- ¼ cup of cream or coconut cream (dairy-free option)
- ½ tsp salt flakes (add 1 tsp if you'd like this to be a salted chocolate mousse - It tastes FANTASTIC!)