Hazelnut Mousse with Salted Hazelnuts

 

Here's the dessert I made for this year's 13-course dinner! My given flavor for this was hazelnut. so it was a no-brainer. Very easy to make, and more importantly, delicious.

The recipe comes from Roy Fares book Sweet.

Hazelnut Mousse with Salted Hazelnuts
8 small servings

50 g hazelnut nougat (I use one from Danish Odense)
50 g milk chocolate
200 ml cream (full-fat)
2 egg yolks
25 g water
25 g sugar

Salted hazelnuts:
2 tsp egg white
50 g toasted hazelnuts
pinch of flaky salt
1 tsp sugar

Melt nougat and milk chocolate together, I use the microwave but a water bath is also an option. Whip the cream until it holds firm peaks.
Place the egg yolks in a bowl.
Heat the sugar and water together in a small saucepan. When all the sugar is dissolved, add slowly to the bowl of egg yolks, while whisking vigorously. You want to use electrical beaters for this, or even an Kitchen-Aid. It should transform into a fairly firm foam.

Fold in the melted chocolate and then the whipped cream. Dollop into small serving glasses or bowls, and chill for at least an hour. (Overnight is fine.)

For the salted hazelnuts, you need to start with toasted  and skinned nuts. Fold the nuts together with a little bit of egg white, to make sure the salt and sugar sticks. Sprinkle with salt and sugar and bake at 200°C for about five minutes. Separate immediately. Place on the mousse just before serving.