Ingredients

Serves 6

Chocolate Mousse:
500g dark chocolate
760ml thickened cream
200g CSR Low GI sugar
50ml water
10 egg yolks

Almond Nougatine:
250g CSR Low GI sugar
2g salt
150g slivered almonds, toasted

 

Method

Melt chocolate in a large bowl over a pan of simmering water and reserve until required. Whisk cream to medium peaks and set aside also.
Meanwhile combine CSR Low GI sugar and water and cook to 155°C. Pour over egg yolks whilst whisking then whisk for 3 minutes.
Carefully pour chocolate down side of the bowl with the mixer set to slow speed. Whisk on high for a further 3 minutes. Whisk in a third of the cream.
Once combined whisk in next third until fully incorporated then fold in remaining third. Pour into serving glasses or scoop.

To make the almond nougatine:
Cook sugar to a dark caramel add salt and almonds and cook for one minutes more. Pour mixture out onto a non-stick baking mat and allow to cool slightly.
At this point, the sheet of nougatine can be cut into shapes either with a knife or a cutter.

Tips:
Nougatine can be stored in an airtight container for a few days.
Mousse can be place in a piping bag and used to fill profiteroles or éclairs. It’s also a great cake frosting.