Spiced Chocolate Mousse

Restaurant: Bar Lourinha (Victoria)

Recipe from Chef Matt McConnel (appeared in Australian Gourmet traveler: October 2007)

2009 Rating: Number 93, 1 Star

This weekend we're having a bunch of friends over for a nice and relaxing bbq in the sunshine. As the temperature is set to hit 28C, I thought I might prepare a nice light dessert. Considering there will be alot of meat on offer, it might serve as a welcomed end to the day.

So here is the recipe:

Prep time 5 mins, cook 10 mins (plus setting)

Serves 6

MOUSSE

180 gm dark chocolate (54% coccoa solids), coarsely chopped

3 eggs, at room temperature, separated

1/4 tsp each of ground cinnamon, ground allspice and chilli powder

224 mL thickened cream, lightly whipped

HAZELNUT PRALINE

100 gm hazelnuts, roasted and skins removed

100 gm caster sugar

METHOD

1. Melt chocolate in a heatproof bowl over a saucepan of gently simmering water, turn off heat and cool, add yolks and stir to combine, then add spices. Add cream and fold through to combine. In a separate bowl, beat eggwhites until soft peaks form, then add to chocolate mixture and fold to combine. The mousse should be smooth and even in colour. Spoon into six 1/2 cup capacity moulds and refrigerated for 3 hours or until set.

2. For hazelnut praline, place hazel nuts on baking paper-lined oven tray. Combine sugar and 2 tbsp water in a small saucepan and bring to the boil over medium heat for 5-10 minutes or until light caramel in colour, then pour over hazelnuts and cool completely. Coarsely chop.

3. To serve, scatter mousse with praline and serve immediately.

Results here