Serves 6-8
• 375g good quality chocolate such as Valrhona Caraibe
• 600ml cream
• 4 eggs, separated
• 4 ½ tbsp brandy
• 250g hazelnuts roasted, shelled and roughly chopped
• 1 tbsp caster sugar
1. Beat cream until it forms soft peaks.
2. Beat egg whites and add sugar to form stiff peaks.