This famous and wonderful dessert can be made up to two days in advance indeed, to improve its maturity before serving. This irresistible recipe adds hazelnuts and wine or whisky or grape juice (as a substitute to wine) to the basic mousse mixture for a more intense flavour.

Take note that the Chantilly Cream decoration should not be applied more than an hour before serving.

Serves 3

Ingredients:

For the Chocolate Mousse
30 gm skinned hazelnuts, crushed
225 gm plain chocolate, cut into small pieces
15 gm unsalted butter
100 gm sugar
3 egg yolks
3 egg whites
45 ml wine, whisky or grape juice concentrate

For the Chantilly Cream
110 ml double cream
10 ml vanilla essence
15 ml icing sugar
(1 tbsp)

Method:

1. Pre-heat the oven to 200C (400F). Spread the crushed hazelnuts on a baking sheet and toast until fragrant and golden brown.
2. Bring about 1 inch of water just to simmering point in a saucepan. Combine the chocolate, butter and half the sugar in a heatproof bowl and set the bowl over the simmering water.
3. Leave the chocolate without stirring until it melts.
4. Remove the bowl from the heat and stir in the egg yolks. Stir in the hazelnuts and wine.
5. Beat the egg white with a whisk or electric mixer (a kitchen aid can do) until stiff peaks form. Gradually beat in the remaining sugar and continue beating until the mixture is stiff and shiny. Whisk about 1/3 of the egg whites into the chocolate mixture.
6. Gently fold the chocolate mixture into the remaining whites with a metal spoon. Pour the mousse into a serving bowl or individual dessert glasses.
7. Refrigerate the chocolate mousse for 2-3 hours until firm.

1. Combine the double cream and vanilla in a chilled bowl and beat with a whisk until the cream begins to stiffen.
2. Add the icing sugar and continue beating until stiff peaks form.
   
3. Fit the piping bag with the star tube and fill it with the Chantilly Cream.
   
4. Refrigerate until ready to serve.