Dark chocolate mousse with blackberries

Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Put the hazelnuts onto a baking tray and roast for 5 minutes or until fragrant. Once cool, lightly crush with a pestle and mortar.

• step 2

  Put the chocolate, butter and pinch of salt in a heatproof bowl sat on top of a pan of lightly simmering water. Allow to melt, then set aside to cool slightly.

• step 3

  Put the egg whites in a bowl and whisk with electric beaters until soft peaks. Add in the caster sugar a spoonful at a time, while whisking, until glossy. Put 3 of the egg yolks (you can freeze the remainder – or use them in the aïoli recipe on page 82) into a separate bowl and whisk until pale, then carefully fold in the sugary whites. Stir a few spoonfuls of the egg mixture into the cooled chocolate to incorporate, then gently fold in the remaining egg mixture (try not to knock out all the air). Spoon into 4 glasses, cover and chill for a few hours to set.

• step 4

  Thirty minutes before serving, gently stir the icing sugar and lemon juice together with the blackberries (and red wine, if using).

• step 5

  To serve, spoon the macerated blackberries over the mousses with the crushed hazelnuts.