- 12
Ingredients
- 300 g good-quality milk chocolate, chopped
- 3 eggs, at room temperature, separated
- 2 tablespoons caster sugar
- 1 cup thickened cream
- 1/3 cup roasted hazelnuts, finely chopped
- grated dark chocolate, to serve
Preparation
Step 1
1. Place milk chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until melted. Set aside for 5 minutes to cool slightly.
2. Add egg yolks to chocolate and stir until well combined.
3. Using electric hand beaters, beat eggwhites in a bowl until soft peaks form. Sprinkle sugar over eggwhites. Beat until thick and glossy. Using a large metal spoon, fold half the eggwhite mixture into chocolate mixture until combined. Gently fold in remaining eggwhite mixture.
4. Whip cream until soft peaks form. Fold cream and hazelnuts into chocolate mixture until combined. Spoon mixture into twelve 1/3-cup capacity glasses. Place on a tray and cover with plastic wrap. Refrigerate for 4 hours or until firm. Top with grated chocolate just before serving.