Chocolate Mousse | Peri's Place For Recipes

1. Melt the chocolate in a double boiler. When melted, add the heavy cream and stir. Set aside.
2. In a small saucepan combine the rum and sugar over low heat until hot. Combine this with the chocolate and refrigerate for at least 20 minutes.
3. After 20 minutes beat the egg whites to stiff peak.
4. In a separate bowl beat the whipped cream until soft peaks.
5. Remove the chocolate mixture from the refrigerator and fold in the egg whites, using the 1/3 / 2/3 method.
6. Fold in the whipped cream and hazelnuts (see below). Refrigerate for at least 2 hours.

Dave’s Additions & Changes:

• Pre-heat oven to 300° F. Spread 1/2 cup organic hazelnuts on sheet pan or skillet. Place in oven for 12-15 minutes, checking and stirring every 4 minutes. Remove from the oven and let cool slightly.
• Place the roasted nuts on a cotton dishtowel and rub briskly to remove the skins. Discard the skins. Place the roasted hazelnuts in food processor or nut grinder and grind until fine, but not powder.