Hazelnut Mousse

Chop the hazelnuts in a hand mixer. Heat milk in a saucepan and add chopped hazelnuts. Bring to a boil, simmer gently for 5 minutes and remove from heat.

Separate the eggs. Beat egg yolks with 200 g sugar until uniform and add to hazelnut milk form, heat until thickened. Soak gelatin sheets in cold water, squeeze and stir into the hot cream until gelatin dissolves. Next, stir in the chocolate. Pour the cream into a large enough bowl and set aside to cool, stirring occasionally with a whisk. First whip the egg whites with the remaining sugar until stiff, then gently mix with the whipped cream, which has also been whipped, and fold into the cooled cream.

Pour into serving bowls and set aside to cool for at least 2 hours. Garnish with chocolate chips before serving.

The snow must be very carefully folded into the whipped cream with a wooden spatula.

– Country : Sweden – Duration : 35 min. – Cooking time : 5 min. – Preparation t. : 30 min. – Difficulty : Easy – Price : Inexpensive

Tip : Do you prefer milk chocolate or dark chocolate? Depending, use what you like better.

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