CHOCOLATE MOUSSE WITH CARAMELIZED hazelnuts & CACAO DACOS BITES

Sweet Dacos Bites

Jul 31

Written By Ilia Ioannidi

Instructions - serves 1-2, WORK time: 15 minutes, TOTAL TIME: 1.45 hour

To make the caramelized hazelnuts (optional): Add an even layer of sugar (3 tbsp) to a small pot, turn the heat on to medium-high, and cook until the sugar liquifies. Do NOT stir until the sugar liquifies, but keep an eye on it as it will go slow at first and then caramelize very quickly. Once liquid, immediately remove from the heat, add a pinch of salt and a handful of hazelnuts. Mix with a spoon to evenly cover the hazelnuts and lay onto a work surface or non-stick baking paper. You will have just made the simplest and most perfect caramelized hazelnuts, of which you’ll also have leftovers for future use. If you wish to avoid the caramelization process, simply use whole hazelnuts instead. Finally, to clean your pot, simply boil water and all the caramel will instantly dissolve.
Melt dark chocolate (35g) (*melted using the bain-marie method in this case) and let cool while working on the rest of the mousse
Whisk an egg yolk with sugar (1 tbsp) until the mixture whitens slightly, then add Greek yogurt (1/4 cup / 70g), a splash of vanilla & a pinch of salt, and whisk again until fully incorporated
Add the melted dark chocolate (35g) to the mixture, whisking to incorporate and then add cacao powder (1 tbsp), whisking again until fully incorporated and smooth
Whisk the egg white until stiff peaks form
Gently fold the egg white meringue into the chocolate mixture
Add some (caramelized) hazelnuts (approximately 1 tbsp) to the mixture and refrigerate for at least an hour and a half
Upon serving, garnish with CACAO DACOS BITES (5-8 bites) for the perfect crunch alongside some extra (caramelized) hazelnuts & ENJOY!