Spiced Chocolate Mousse with Hazelnut Praline

A deliciously light, chocolate mousse delicately and subtly flavoured with spice. Chocolate and spice and all things nice!

½ tsp freshly ground Allspice, organic
¼ tsp Cayenne Chilli powder, organic
¼ tsp Ground Cinnamon, organic
180g dark chocolate (70% cocoa solid) coarsely chopped
3 eggs, at room temperature, separated
225 ml double cream, lightly whipped

Hazelnut praline
100g hazelnuts, roasted and crushed roughly
100g caster sugar

Melt chocolate in a heatproof bowl over a saucepan of gently simmering water, turn off heat and cool, add yolks and stir to combine, then add spices. Add cream and fold through to combine. In a separate bowl, beat egg whites until soft peaks form, then add to chocolate mixture and fold to combine. The mousse should be smooth and even in colour. Spoon into six ½ cup-capacity moulds and refrigerate for 3 hours or until set.

For hazelnut praline, place hazelnuts on a baking paper-lined oven tray. Combine sugar and 2 tbsp water in a small saucepan and bring to the boil over medium heat for 5-10 minutes or until light caramel, then pour over hazelnuts and cool completely. Coarsely chop.

To serve, scatter mousse with praline and serve immediately.