The new Whittaker’s Hazella Chocolate is devine. It’s a creamy hazelnut truffle filling with decadent chocolate covering.
For my inspiration I decided to make some chocolate mousse.
In 2 glass bowls seperate 6 eggs. The egg yolks and egg whites in 2 seperate glass bowls.
Using an electric hand mixer, whip up the egg whites till stiff peaks form and add in 30ml to 50ml of caster sugar, and whip up again until stiff peaks form and set aside.
Melt a 250g of Hazella chocolate block in a glass bowl or in a microwave safe bag for 1 minute to 2 minutes until melted. Set aside to cooldown.
Using a spatula, fold in the egg yolks one by one and fold through with a spatula after it have been cooled down.
Slowly fold in the whipped egg whites one by one bit until it’s all folded in. Lift the spatula and if it falls down like a ribbon, you know your mousse mixture is the right consistency.
In a another glass bowl, add in 250ml of fresh cream, add in 30ml of caster sugar and whip the cream up using a hand mixer until just light and airy.
Fold in the cream using the spatula until ribbons fall down onto the mousse mixture and bubbles is popping up, that means it’s airy and bubbly and perfect.
Place into serving bowls and place into the fridge overnight or two to three hours until set.