This is honestly the most gorgeous dessert you will ever make. And it's delicious, gluten-free and dairy-free.
2 cups roasted hazelnuts
1 cup roasted almonds
1 (200g) 70% chocolate bar (50% works too), melted and cooled down
6 whole eggs, separated
1 (200g) 70% chocolate bar (50% works too), melted and cooled.
1 pinch salt
- Decorative silicone mold
- Using a powerful food processor, blend your almonds and hazelnuts (for around 5min) until smooth. It should look similar to a thick nut butter (but not as oily).
- Add the cooled melted chocolate and blend for another 2 minutes.
- Spread on parchment paper in a round shape the size of your mold and freeze for 2 hours.
- While the crust is setting in the freezer, beat the eggs whites + pinch of salt at high speed.
- Your whites should become foamy and stiff. It will take around 5 minutes to reach the perfect consistency.
- Mix the egg yolks with the tempered chocolate. Add the mixture to the stiffed egg whites.
- Mix slowly with a spatula or use your mixer on low speed.
- When fully combined, pour the mousse into the silicone mold (the cake will be layered upside down. If you are using a springform mold, inverse the following steps by placing the crust first and by covering it by the mouse after.)
- Let set in the freezer for 30 minutes.
- Remove the crust from the parchment paper and press slightly onto the mousse. Try to make this side as flat as possible.
- Freeze for 3 hours.
- Let the cake thaw in the fridge for 30 minutes before serving.
- Eat within 2 days.
- The crust can be kept separately in the freezer for up to 1 month.