Nougat Mousse With Pinenut Brittle

1. 1

   To make the mousse, pour 1 cup of the cream into a saucepan and bring to a boil. Remove from the heat, and add in the chocolate and the nougat, stirring until it melts. Allow to cool at room temperature. Whip the rest of the cream, then fold in the chocolate nougat mixture. Place in the refrigerator for at least 3 hours.

2. 2

   To make the brittle, slowly melt the powdered sugar in a pan so it begins to caramelize, then stir in the pine nuts, the thyme leaves and a pinch of salt. When the sugar has caramelized, pour onto a sheet of parchment paper on a flat surface. Cover with a second sheet of parchment paper, and roll the caramel flat with a rolling pin. Leave to cool.

3. 3

   To serve, arrange the mandarin slices on a plate, then scoop out a portion of the nougat mousse, using an ice cream scoop or a tablespoon. Break up the nut brittle into pieces and use as garnish.

* Per serving · 4 servings · Values may vary.