Reader's Chocolate Mousse (Chocolat Mange)

1. 1

   Melt the chocolate and butter together in a double boiler.

   5 min

2. 2

   Whisk the egg yolks with 25g of sugar until pale. Add cocoa powder, vanilla extract, and brandy (if using). Whisk to combine.

   5 min

3. 3

   Pour the melted chocolate mixture into the egg yolk mixture and whisk until smooth.

   2 min

4. 4

   In a separate bowl, add a pinch of salt to the egg whites and whisk until stiff peaks form. Gradually add the remaining sugar and continue whisking until the sugar is dissolved and the meringue is glossy.

   5 min

5. 5

   Gently fold the meringue into the chocolate mixture until just combined. Be careful not to overmix.

   3 min

6. 6

   Place some chopped hazelnuts in the bottom of each serving glass. Pour the chocolate mousse mixture into the glasses and sprinkle with more hazelnuts on top.

   5 min

7. 7

   Refrigerate for at least 2-3 hours to allow the mousse to set.

   180 min

8. 8

   Garnish as desired.

1 serving ≈ 113 g

Nutrition values are estimates. - means data is unavailable.