Nutella mousse

Method

• step 1

  Break the eggs and separate the whites from the yolks. Beat the yolks vigorously with the sugar until the mixure becomes pale and frothy.

• step 2

  Melt the Nutella with the butter in a bain-marie or in a bowl over a pan of simmering water. Leave to cool. Add the melted Nutella to the egg-yolk mixture then mix in the crème fraîche.

• step 3

  Beat the egg whites until they form stiff peaks. Using a spatula, gently fold the egg whites into the Nutella mixture.

• step 4

  Cover the bottom of 8 small ramekins with a thin layer of toasted, chopped hazelnuts.

• step 5

  Divide the mousse between the ramekins and refrigerate for at least 6 hours.
  Tip: For mousse with a firmer texture, place in the freezer for half an hour before serving.