Ingredients

Serves 4

Indulgent Chocolate Mousse
12 truffle logs
100ml full cream milk
2 egg whites
2 extra truffle logs, grated
 

Chocolate Hazelnut Fondue
12 truffle logs
Selection of fruit cut into bite sized pieces, (kiwi, strawberries, bananas, orange segments, mango, pineapple or pear)
100g bowl of desiccated coconut
100g bowl of finely chopped hazelnuts
12 bamboo skewers


 

Method

Indulgent Chocolate Mousse
Place the truffle logs in a heatproof bowl and microwave for 1 minute.
Mix the chocolate by hand to ensure all chocolate is thoroughly melted. Allow to cool for 5 minutes.

Using an electric mixer, beat the chocolate for 3 minutes to add air into the chocolate.
Slowly pour the milk into the chocolate, beating throughout.

Whisk the egg whites in a dry, clean bowl until soft peaks form.
Using a large metal spoon, fold through the chocolate mixture in two batches being careful to retain the air.

Divide the mousse into 4 glasses. Cover and chill for an hour before serving. Before serving sprinkle with grated chocolate.


Chocolate Hazelnut Fondue
Place the truffle logs in a heatproof bowl and microwave for 1 minute.
Stir and then repeat for 30 seconds until the chocolate has completely melted.
Pour into a serving bowl and arrange the fruit around it.
Using the skewers dip the fruit into the chocolate and then for added luxury dip into the coconut or hazelnuts.