For 6 people
Preparation time: 30 minutes
Resting time: 2 hours minimum

Ingredients

• 200g of dark chocolate (60% cocoa minimum)
• 1 tablespoon of whole sugar (Muscovado)
• 6 organic eggs
• 20 g of Cacao Glow
• 40 g of hazelnuts (for decoration)

Preparation

Preheat the oven to 160°C.

In a bain-marie, cut the chocolate (200g) into pieces and melt it with the semi-salted butter. Stir with a wooden spoon until the mixture is melted. Turn off the heat. Let it cool.

Bake the hazelnuts for 10 minutes. Let them cool slightly, then rub them in a towel to remove the skins. Crush them with a knife and set aside.

Separate the eggs and mix the yolks with the sugar. Whisk the yolks until the mixture whitens. Fold them into the chocolate (making sure the chocolate has returned to room temperature to prevent the yolks from cooking) and mix briskly; the texture of your chocolate will then become more compact.

Beat the egg whites until stiff. Gradually fold them into the chocolate using a spatula. Mix gently to avoid breaking the egg whites. Add the Cacao Glow and mix well.

Pour the mousse into a serving bowl. Cover with plastic wrap (leave no holes to prevent moisture from accumulating) and refrigerate at the top of the refrigerator for at least 2 hours.

Sprinkle the mousse with roasted and crushed hazelnuts before serving.