Chocolate Mousse With Sugary Hazelnuts

1. 1

   CHOCOLATE MOUSSE:

2. 2

   Break the chocolate up into small pieces and place in a bain-marie (double boiler) until melted. Set aside.

3. 3

   Pour the heavy cream in a mixing bowl and sift the powdered sugar into it. Whisk until soft peaks form.

4. 4

   Stir the creme fraiche, melted chocolate and optional flavorings into the whipped cream. You can play around with different flavors or leave it plain. Refrigerate for a few hours or overnight for the mousse texture to develop.

5. 5

   SUGARY TOASTED HAZELNUTS:

6. 6

   Beat the egg white with the water to a froth. Stir in the nuts, moistening each. Mix the sugar and salt and pour it onto the wet nuts. Stir well to coat. Spread the nuts onto a baking sheet and place in a 300u00b0F (150u00b0C) oven for about 45 minutes. Toss and shake the nuts around once when they're halfway done baking.

7. 7

   * You can do this with any type of nuts you like. It's especially great for Christmas pecans, only you add 1/8 teaspoon of cinnamon to the sugar-salt mixture.

No nutritional information available.

No additional tips available.