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CHOCOLATE HAZELNUT MOUSSE – BECAUSE WE ALL NEED A TREAT NOW AND AGAIN

With knowledge comes the ability to treat yourself. By making a dessert lower in GL – you can serve some really great treats at your end of year dinner parties this year. Like this tasty low GL recipe for a dark chocolate and hazelnut mousse – perfect to end off a meal.

Serves 2
75g good quality dark chocolate (around 70 per cent cocoa solids), broken into pieces
50g  hazelnuts, ground
2 organic, free range eggs, separated.
Method
1.Gently melt the chocolate. To do this, half-fill a saucepan with water and let simmer. Place the chocolate in a small metal or heat-proof bowl that fits the rim of the saucepan but does not actually touch the water, and allow it to melt over the heat, stirring occasionally.
2. Remove the bowl from the heat and briskly stir the ground nuts and egg yolks (one at a time) into the chocolate.
3. Beat the egg whites until they form stiff peaks. Using a metal spoon to prevent air escaping from the beaten egg, take one spoonful and fold gently into the chocolate mixture, taking care not to lose the air.
4. Carefully spoon the mousse into 2 ramekins or into a bowl and place in the fridge to set (this will take at least an hour)