• 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.
3. Melt chocolate gently over double boiler. Allow to cool and fold through cream into chocolate, then add yolks, brandy and hazelnuts. Fold in whites and pour into moulds. Refrigerate until set.