Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
Thirty minutes before serving, gently stir the icing sugar and lemon juice together with the blackberries (and red wine, if using).
To serve, spoon the macerated blackberries over the mousses with the crushed hazelnuts.