Dark Chocolate and Hazelnut Mousse

(Makes 6 Small Pots)

Ingredients:                                                                                       Time Taken:  15mins

175g dark chocolate                                                                                                                       

75ml water

3 eggs, separated

10g unsalted butter

2 tablespoons Frangelico

Method

1. Break the chocolate into a bowl sitting over a pan of simmering water (or bain-marie) and add 75ml water.  Dissolve, stirring occasionally.
2. Take the liquid chocolate off the heat and mix in the butter.  Allow to cool slightly, while you whisk the egg whites until stiff.
3. Stir the egg yolks into the chocolate mixture, one by one.Add the Frangelico to the chocolate mixture, stirring until combined.
4. Take a spoonful of the egg white and beat into the chocolate to loosen the mixture.
5. Fold the remaining egg whites into the chocolate mixture using a large metal spoon.
6. Pour into individual pots and cover with clingfilm. 
7. Freeze (or if eating the following day just pop in the fridge).
8. Defrost at room temperature for approximately one hour (depending on the size of the pot and the warmth of the room!).  Then chill until needed.
9. Scatter a few chopped roasted hazelnuts over the top before serving.

Hints, Tips and Alternatives:

• Don’t worry if the chocolate mixture looks a little grainy.  Once the remaining ingredients have been added and the egg whites folded in it will look scrummy!
• Try brandy or rum instead of Frangelico, or some cold espresso and top with a chocolate coffee bean.