Hazelnut Praline Choco Mousse

It’s rich, creamy and oh-so-chocolately.

If you have always leaned Nutella-wards, this one is for you…This Hazelnut Praline Chocolate Mousse is  the ultimate family favourite dessert and a guaranteed crowd pleaser.

For the hazelnut praline: Place 1/2 cup hazelnuts in a large frying pan over medium heat. Toss for 2-3 minutes, until toasted. Place in a clean tea towel, rub to remove the skins and discard. Roughly chop the hazelnuts. Line a baking tray with baking paper. Place the hazelnuts, close together, on the tray.

Mix 1/2 cup granulated white sugar and 3 tablespoons water in a small saucepan over low heat. Stir well. Bring to the boil. Then cook, without stirring (just swirl the pan to even the heat) for 2 to 3 minutes or until caramel in colour. Carefully add 1 tbs salted butter (if using unsalted butter, add a tiny pinch of salt to even the sugar) Mix well until combined. Pour over the hazelnuts. Cool completely. Finely chop the praline. Set aside.

Grease a lamington pan or few dessert glasses. If using a lamington pan, line the base and sides with baking paper, extending paper around 5 cm above the edges of the pan.

Place 250 gm chocolate biscuits in a food processor. Process until finely crushed. Add 100 gm butter. Process until combined. Press over base of prepared lamington pan or the bases of the glasses. Refrigerate for 10 minutes.

Meanwhile, place 400 gm chopped milk chocolate in a bowl. Microwave, stirring every 30 seconds, until melted and smooth. Set aside for 10 minutes to cool. Using an electric mixer, beat 1 and a half cup thick cream in a large bowl, until firm peaks form. Pour chocolate into cream and beat on low speed, until combined. Spoon into the lamington pan/dessert glasses. Level with a spatula. Refrigerate for 2 hours or until firm.

Place 200 gms  70% cocoa dark chocolate, chopped, in a microwave-safe bowl. Microwave for 2 minutes, until melted and smooth. Stir in 1 tbs sunflower/vegetable oil, until combined.

Pour the dark chocolate mixture over the chocolate mousse layer, tilting pan/glasses to cover evenly. Refrigerate for 1 hour or until set.

If you used a lamington pan, use a hot knife to cut the dessert into pieces, wiping the blade clean between each cut. Sprinkle with praline. Serve with ice-cream.

Note: While making the praline, do NOT stir the sugar, instead let it melt on its own, else it will stick to the spatula. And do not use icing sugar or powdered sugar as it may contain other ingredients which may affect the caramelising process.

By Christ & Co.