Chocolate & hazelnut biscotti
These crunchy biscuits are great with coffee, or served with chilled sweet wine for dipping
Whey chocolate mousse
- Preparation and cooking time
- Prep:
- Cook:
- plus 3 hrs chilling
- Easy
- makes 6
Skip to ingredients
Ingredients
- 2 gelatine leaves
- 160ml whey
- 200g dark chocolate (70%), melted (save a chunk for shaving over)
- 300ml double cream
Method
- STEP 1
In a small bowl, soak the gelatine leaves in cold water.
- STEP 2
In a small saucepan over a medium heat, warm the whey until steaming. Squeeze the sheets of gelatine and add to the whey, stirring until they have completely dissolved. Leave to cool slightly.
- STEP 3
Add a splash of the whey mixture to the melted chocolate, mix thoroughly, then continue to gradually combine the two. The mixture should be very glossy.
- STEP 4
Whisk the cream to medium peaks. Add a spoonful of the cream to the chocolate mixture and stir well. Fold in the rest of the cream, working quickly. Spoon into dessert glasses and chill for 3 hrs. Serve each one with a large pinch of sea salt and some chocolate shavings sprinkled over.
