Nigel Slater’s recipe for chocolate espresso mousse with praline

Nigel Slater


A classic mocha mousse. Make a strong espresso and in it dissolve 2 tsp of caster sugar. Place a saucepan of water over a moderate heat and place over it a heatproof glass or china bowl, which will fit snugly in the pan without its base touching the water.

Break 120g of good-quantity dark chocolate into small pieces and place them in the bowl, then immediately add the sweetened espresso. Avoid stirring until the chocolate has melted, then add 50g of unsalted butter and stir very gently to mix.

Separate 4 medium to large eggs, whites in one bowl, yolks in another. Add 120g of caster sugar to the yolks and beat until thick, pale and creamy in consistency. Now, with clean beaters, whisk the egg whites until thick and fluffy. Take care not to overwhip the egg whites. They should be able to stand in soft mounds rather than stiff peaks.

Using a metal spoon or plastic spatula, fold the melted chocolate into the egg and sugar mixture. Fold the egg whites in, gently but firmly, until no egg white can be seen. Pour into small pots or glasses and leave in the fridge for 2 hours to set.

Lightly brush a baking sheet with a little groundnut or vegetable oil. Put 100g of skinned almonds into a dry nonstick shallow pan and scatter with 4 tbsp of caster sugar. Place over a low to moderate heat and watch carefully while the sugar melts. Do not stir, but move the nuts around the pan occasionally by tipping the pan gently from side to side in order to cover them with the melted sugar. When the sugar turns a pale honey gold, tip the nuts on to the oiled baking sheet and leave to cool.

Put the nuts and their caramel into a food processor and blitz to coarse crumbs or put them in a plastic bag and crush with a rolling pin. Scatter over the surface of the mousses, decorate with sugared rose petals if you wish, and serve. Makes 4 small glasses.

Courtesy: theguardian