“Life is uncertain, eat dessert first.”
– Ernestine Ulmer
For some, the holidays mean time with family, sweet memories and togetherness. For others, it’s sweets, treats and loads of chocolate! Jokes aside, I hope you enjoy the magic & wonder of the holiday season and to assist with that I want to share the most decadent chocolate treat perfect for the season.
Even better, this delicious recipe is no-bake!
The Recipe
50g butter
15g Hazelnut, toasted
150g Chocolate short bread biscuits
200g Chocolate (70% cacoa) solids
400ml Double cream
3 Eggs, separated
50g Caster sugar
4tb Spoons Frangelico (or Amaretto)
75g Nutella
50g Maltesers lightly crushed
Directions
Lightly butter a 20cm spring form cake tin.
In food process chop 50g of hazelnuts and transfer to bowl.
Stir in melted butter.
Crush the biscuits in the processor and add to the nuts and butter.
Mix well.
Press the mixture into the base of the tin, then chill.
Melt together the chocolate and 100ml cream, in a heat proof bowl over a pan of simmering water. When melted, remove from the heat and whisk in egg yolks. Cool slightly in a clean bowl. Whisk the egg whites using an electric hand whisk.
Once thick, add sugar and continue whisking until stiff.
Add a spoonful of chocolate mixture, and fold in using a metal spoon.
Add the remaining mixture and fold in – pour the mixture onto the biscuit base and Chill for minimum 2 hours.
Before servicing, whisk the rest of the cream and liquor until softly whipped.
Swirl in the Nutella, spoon over the mousse layer.
Sprinkle the remaining maltesers and hazelnuts.
Wishing you a world of peace & happiness!
One of the real joys this holiday season is the opportunity to say thank you and wish you the very best for the new year!
Sweet Regards, XO
Recipe contributed by Baker & Wedding Cake Designer Alyson Thomas of Alyson’s Cakes