Simple hazelnut chocolate mousse
Simple hazelnut chocolate mousse with almond sable biscuits
- 400g jar chocolate hazelnut spread
- 250ml (9 oz) crème fraiche
- 2 tbsp brandy (or other favourite liqueur)
- 500ml (18 fl oz) double cream
- 50g (2 oz) walnuts, crushed
- ALMOND SABLE BISCUITS (Makes about 45-50)
- 150g (5 oz) unsalted butter
- 200g (7 oz) ground almonds
- 150g (5 oz) icing sugar + extra for dusting
- 175g (6 oz) plain flour + extra for dusting
- 1 large egg
- Place the chocolate spread, crème fraiche and brandy in a large bowl and beat together until smooth. In a separate bowl, whisk the cream until stiff. Gently fold the cream into the chocolate mixture until well combined. Spoon the mousse into 4 Martini glasses and scatter the walnuts over. Refrigerate for at least one hour.
- Meanwhile, make the sable biscuits. Preheat the oven to 350 degrees and line several large baking sheets with parchment paper. Beat the butter in a food mixer set with the paddle attachment for about 2-3 minutes on a medium speed until light and fluffy. Add the ground almonds, icing sugar and flour and beat again briefly until combined. Add the egg and beat gently to give a smooth paste like mixture.
- Take about a half tablespoon of the mixture, roll it into a small ball and then flatten it between the palms of your hands to give a disc about a 4cm (1 1/2 in) wide and 3mm (1/8 in) thick. Repeat until all the mixture is used up, arranging the biscuits spaced apart on the baking sheets.
- Bake for 10-12 minutes or until golden. Then carefully transfer to a wire rack until completely cool. Finally, dust with icing sugar just before serving.
- Lay a almond sable biscuit across the top of each chocolate mousse glass and serve straight away. Serve a small plate of extra biscuits and any leftover biscuits will keep in an airtight container for a few days.
This makes a few dozen biscuits so if preferred you can freeze the dough in batches to use whenever needed. Alternatively, cook all of the biscuits and store in an airtight container for a few days or freeze them.