Chocolate Truffle Mousse

Makes: 8 portions

• 8 Dessert spoons water
• 225 grams Castor sugar
• 2 whole eggs
• 2 egg yolks
• 500ml Double cream
• 340 grams Dark chocolate

Method:
- In a small saucepan, add your castor sugar and water together.

- In a food mixer place your eggs and yolks into the bowl, and fix on the whisk attachment.

- Turn on the food mixer on a medium-high speed and whisk the eggs.

- Whilst the eggs are mixing, place your pan of wet castor sugar on a medium to high heat on the stove and boil to a ‘soft ball stage’ for sugar.(112°C-115 °C).

- When your sugar is at the right temperature, remove from the heat, and slowly pour the hot sugar into the whisking eggs. If there is a risk of splashing, slow the mixer speed down, but continue mixing until the egg mix is cool to the touch.

- Whilst your eggs are whisking, melt your chocolate.

- Then whip your double cream until ‘’yogurt stage’’.

- Add half the egg mix into your melted chocolate and fold through with a spatula or spoon until thoroughly mixed. Then fold the rest through.

- Fold the whisked cream through the mixture, and spoon into your dessert moulds.

- Refrigerate until needed and garnish with orange segments and toasted hazelnuts.


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