Soft Hazelnut Meringue with Chocolate Mocha Mousse (Fragilité)
Servings: 8 slices
Ingredients
Hazelnut Meringue:
- 125g (4½ oz) roasted hazelnuts
- 120g (⅔ cup) brown sugar
- 4 egg whites (medium)
- 70g (⅔ cup) icing / powdered sugar
Mocha Mousse:
- 100g (3½ oz) milk or dark chocolate
- 250ml (1 cup) whipping cream
- 1-1½ tbsp instant coffee (see note 1)
- 1 tbsp cocoa
Topping:
- hazelnuts
- 20g (2 tbsp) chocolate
Instructions
Hazelnut Meringue:
- Pre-heat the oven to 150°C (300℉).
- Line a large oven tray with grease-proof paper. Draw a large rectangle of 36cm x 27cm (14" x 10½") on the paper.
- Blitz the hazelnuts until they form a fine, gravely texture.
- Remove 25g (2 tablespoons) and put aside to use as decoration.
- Stir in the brown sugar.
- In a bowl, whisk the egg whites until peaks form.
- Add the icing (powdered) sugar gradually.
- Fold the brown sugar/hazelnut mixture into the egg whites.
- Pour out onto the baking tray and push up to the edges of the rectangle you have drawn, smoothing so that it has a fairly flat surface.
- Bake right at the bottom of the oven for 16 minutes until lovely and golden brown.
- Remove from the oven and allow to cool completely.
Mousse:
- Melt the chocolate in a Bain Marie (double boiler). Allow to cool.
- Add the coffee, cocoa and cream to a bowl, and whip until it is nice and thick.
- Fold in the melted chocolate. It should be the right consistency to use immediately, but if it is a little soft, pop it in the fridge for a while.
Assembly:
- Cut the meringue into three parts, each 13cm wide (see note 2).
- Place one on a serving dish or plate and dollop half of the chocolate mousse mixture over the top, spreading to evenly cover the meringue.
- Place the second meringue on top and repeat.
- Finally, place the final meringue on top.
- Melt some chocolate and drizzle all over the dessert, finishing off with the remaining hazelnuts. Slice and serve. Enjoy!
Notes
Please note: I use scales to measure my ingredients but have included cups and ounces to help my readers. Because I have not used imperial measurements myself, results cannot be guaranteed if you choose to use cups and ounces.
- I used 1½ tablespoons of coffee and it was pretty strong. If you don't want such a sharp hit of coffee, reduce it to 1 tablespoon (or even just ½).
- I had problems removing the grease-proof paper. The meringue is very fragile and thin, and I was worried I would rip half of the meringue off with the paper. I put the meringue in the freezer for 30 minutes and this made the process much easier (although you will still need to take your time and be gentle).
