Ingredients

• 3 medium free-range egg yolks
• 20g/¾oz icing sugar
• 250g/9oz dark chocolate
• melted
• 2g gelatine
• 5 tbsp brandy
• 400ml/14fl oz whipping cream
• 3 medium free-range egg whites
• 90g/3¼oz caster sugar
• 220g/8oz soft flour
• 150g/5½oz butter
• 75g/2½oz demerara sugar
• 30g/1oz oats
• 1 tbsp full-fat milk
• 75g/2½oz plain flour
• 200g/7oz hard toffee
• 30g/1oz crushed hazelnuts
• 100g/3½oz dark chocolate
• 100ml/3½fl oz double cream
• 50ml/2fl oz milk
• 10g butter

Directions

• For the chocolate mousse
• in a large bowl beat the egg yolks and icing sugar until very pale using an electric whisk.
• Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Once melted
• stir the gelatine and brandy into the chocolate. Set aside until the gelatine is dissolved.
• Meanwhile
• whip the cream until soft peaks form when the whisk is removed.
• Add the chocolate mixture to the egg yolks and then fold in whipped cream.
• In a separate bowl
• beat the egg whites and sugar until firm peaks form when the whisk is removed. Fold into the chocolate and cream mixture using a large metal spoon
• taking care not to knock out the air. Place in the fridge for 4 hours or until set.
• Preheat the oven to 200C/180C Fan/Gas 6.
• For the crumble
• in a mixing bowl
• rub all the ingredients together until they resemble breadcrumbs. Line a baking tray with baking paper. Spread the crumble mixture in an even layer and bake 15 minutes. Break up and set aside.
• Reduce the oven temperature to 180C/160C Fan/Gas 4.
• For the praline biscuits
• in a food processor break up the toffee until it forms a coarse powder. Sprinkle onto a silicone mat in eight round discs and bake for 4 minutes. Sprinkle with the hazelnuts and leave to cool.
• For the chocolate sauce
• melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Warm the cream
• milk and butter in a heavy-based saucepan. Stir in the melted chocolate and keep warm.
• To serve
• scatter the crumble over four serving plates. Put two quenelles of mousse down the centre of each plate. Stick a praline biscuit into each quenelle of mousse then pour over the hot chocolate sauce.