Chocolate and amaretto mousse with Hazelnut biscotti.

One of my last exams at college was to create a 3-course meal for 4 people all for under £25. By the time I’d priced up for the ingredients I needed for my starter and main I was left with about £6. I really wanted to do a chocolate dessert and loved the chocolate ramekins we made in a class a few days before. So, with a small budget I came up with the a simple chocolate mousse and a crisp biscotti, the two different textures I think pair together very well and make for a very tasty pudding. If you don’t fancy making the chocolate ramekins just swap them for a glass tumbler or cocktail glass if you have them.

Chocolate and amaretto mousse with Hazelnut biscotti.

Serves 4

Chocolate mousse:

150g Dark Chocolate

4 Eggs separated

75g Caster Sugar

50ml whipping cream

3tsp of Amaretto liqueur

Chocolate Ramekins:

200g Melted dark Chocolate

Biscotti:

125 Plain flour

125g Caster sugar

3/4tsp Baking powder

1 1/2 medium free-range eggs, lightly beaten

55g/ Whole hazelnuts, shells removed

2tsp Almond essence

To make the chocolate ramekins, you will also need; acetate strips and 60mm ring mold.

To make the chocolate ramekins:

Melt the chocolate in a bowl over hot water. Cut acetate strips to fit inside a 60mm ring mold with a 5mm overlap. Spread chocolate onto the acetate and line into the round rings. Flood the bottom of the rings with a thin layer of chocolate and leave to set.

Break up the chocolate and put it into a bowl. Bring a saucepan of water to simmering point, then set the bowl over the pan of water until the chocolate melts, set aside. Putt the egg yolks and 25g of the sugar in another bowl, set this over the pan of hot water and whisk until the mixture starts to form ribbons.

NB: To test for ribbon stage, draw a ‘W’ with whisk in the bowl leaving a trail of mixture, if it holds the impression for 1 second, it’s ready.

Whisk the egg white and the remaining 50g of sugar to stiff peaks. In another bowl, whisk the cream to soft peaks.

Mix the melted chocolate into the egg yolks until smooth and add the Amaretto. Gently fold in the egg whites and then the cream. Make sure the mixture is at room temperature then pour the chocolate mousse into the chocolate ramekins or glasses and leave to set for 2-3 hours in the fridge.

To make the biscotti:

Toast the hazelnuts in a pre heated oven at 200°c until lightly browned but not burnt.

For the biscotti; preheat the oven to 150°c. Line a baking tray with greaseproof paper or Bakewell paper.

Mix together the flour, sugar, baking powder and almond essence in a bowl until well combined.

Mix in half of the beaten eggs until well combined. Gradually add the remaining beaten egg, a little at a time, making sure all of the egg has been fully incorporated into the mixture before adding more, until the mixture just comes together as dough. It should be quite a stiff dough. (NB: You may not need to use all of the egg.)

Add the hazelnuts and mix well.

Divide the dough into 3. Roll each portion into a sausage shape about 3cm in diameter using your hands. Slightly flatten each portion of dough with the palm of your hand.

Place each portion of dough onto the prepared baking tray, leaving a good gap between each portion of the dough to allow for expansion. Bake in the oven for 15-20 minutes, until pale golden-brown.

Remove the biscotti from the oven and set aside for 10 minutes to cool and firm up. Slice the biscotti into 1cm slices and return to the oven for 10 minutes or until completely dry.