Warm chocolate mousse

Ingredients
* 170g dark chocolate 70 per cent
* 30g milk chocolate
* 150g cream
* 150g egg whites

Melt the chocolate in a bain marie. Bring the cream to the boil. Add the cream to the chocolate.

Stir in the egg whites until well combined.

Place in a cream whipper and charge twice with a gar charge (available from most cookshops or online from creamwhippers.co.uk).

Hazelnut marshmallow

Ingredients

Stage 1:
* 100ml hot water
* 25g gelatine powder
* 100g hazelnut paste

Stage 2:
* 400g sugar
* 200ml water

Stage 3:
* 2 egg whites

To dust the baking tray:
* 75g icing sugar
* 50g cornflour
* Sifted together

This may seem complicated but it is really not:

Stage 1:
Sprinkle the gelatine over the hot water and then stir in until dissolved.

Add the hazelnut paste to the hot water and gelatine, keep the mix warm so it does not start to set while you are preparing the meringue.

Stage 2:
Place the sugar and water in a pan and bring to 121C using a sugar thermometer.

When the sugar syrup is at about 110C, start whisking the egg whites in a food processor.

When the sugar mix is at 121C, put the egg whites on to full speed and slowly add in the sugar syrup, then the hazelnut geltine syrup.

Leave to whisk on full speed.

The mix should volumise until light and airy, continue to mix until the mixture has cooled down.

This can take a good 10 minutes on high speed.

If the mix looks too sticky, add a tablespoon of hot water to it. While it is whisking, dust a baking tray with half the ising sugar and cornflour.

When the marshmallow has cooled, pour into the tray. Sprinkle the rest of the cornflour and icing sugar over the top.

Leave to set before cutting into squares.

To serve:
Stand your cream whipper with the chocolate mousse in a sauce pan of hot (not boiling water), for 20 minutes, shaking every 10 minutes.

Squirt the mousse in to a tea cup or ramekin and spinkle with hazelnut marshmallow and toasted hazelnuts.

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