Chocolate Hazelnut Mousse
With Easter just a few days away, it’s the perfect time to start planning your Easter menu, which hopefully will include a delicious dessert. This amazing recipe proves that you don’t have to sacrifice your health for a bit of indulgence this Easter.
75g good quality dark chocolate (around 70% cocoa solids), broken into pieces
50g hazelnuts, ground
2 organic, free range eggs, separated
- 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.
- Remove the bowl from the heat and briskly stir the ground nuts and egg yolks (one at a time) into the chocolate.
- 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.
- 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)
Get more delicious low GL desserts like this one by buying Patrick Holford’s Low GL Diet Cookbook, available at Exclusive Books, Dischem and other selected book stores around the country.