Hazelnut Chocolate Mousse

Sorry for my long absence. I have recently discovered that my masters thesis is due earlier than I had expected … if anyone happens to be an expert on the integration of immigrants into Swedish society, I’d be very happy to hear from you!

So on with the show…

This is possibly the easiest recipe in the history of humankind, and one of the most delicious too!

All you need is:

• 1 200g block of hazelnut chocolate – now while I am a huge fan of chocolate with whole hazelnuts, and am completely up in arms about Cadbury’s decision to stop making this, I would for this recipe recommend you use chocolate with crushed hazelnuts. I still think Cadbury chocolate should be very ashamed of itself though.
• 50g of dark chocolate – just to make the mousse a little more intense.
• I large bottle of cream.

Simply whip the cream and pop it in the fridge. Now for the lazy part- break your chocolate bars up and pop them in a bowl and into the microwave.

Microwave in 25 second increments, stirring in between until melted. If it makes you feel better you are more than welcome to use a double boiler, however I have yet to see any negative side to using the microwave.

Let the chocolate stand for about 2 – 4 minutes to cool a little then simply stir gently into the whipped cream to combine.

Pipe or spoon the mixture into glasses, although I would not fill them as much as in the picture – I think we all severely regretted having that much chocolate mousse after we had finished.

To finish it off grate some left over chocolate onto the top and pop the glasses into the fridge until you are ready to serve.

This recipe would be perfect to make lovely layered mouses. I was thinking of a bottom layer of Lindt dark chocolate and chilli, with a layer of hazelnut chocolate mousse on top and finally a layer of white chocolate mousse. I also noticed that Lindt is selling dark chocolate and pear, which I think would make a beautiful mousse, perhaps with some slices of fresh or even poached pear on the top.

There must be unlimited variations on this theme, so if you are not a hazelnut chocolate fan, substitute in your chocolate of choice.

You will notice in the picture there is a layer of white chocolate mousse. I was not happy with how this turned out, so have not included the recipe here.

I realise all the recipes thus far have been desserts, so keep an eye out over the next couple of weeks for my schnitzel recipe, and also a delicious Swedish poached salmon recipe, with potatoes and sour cream and dill sauce. Geoff will also be posting his ridiculously delicious Daal recipe.