The Netflix Original Zumbo’s Just Desserts has been a bit of a late night obsession for me recently. Nights I’m not able to sleep, I stay up and watch an episode or two (sometimes more) of this fun-filled and colorful baking show. And to say my dreams after watching an episode are of “sugarplums,” would be an understatement. The most difficult part of watching a show like this–or really any baking show when you have food allergies–is that it makes my mouth water so much, I must have whatever they are making right now!
However, to get their creations to work for an allergy-friendly diet is difficult and I’ve never really produced exact results, so instead I had to start paying attention to the tastes I really enjoy, rather than exact recipes, and try to recreate those. For me, chocolate is what makes me weak in the knees, and so I created this mousse.
When making this dish, I wanted to make sure my taste buds were completely satisfied and not left with any bit of disappointment. Before I figured out my allergies, one of my favorite sweet things was Nutella–the rich chocolate mixed with a perfect balance of hazelnuts always seemed to meet my senses, and so those flavors inspired me in this dessert
I also wanted it to look beautiful. I find I always prefer a brownie to a chocolate bar, partially because of the way they look (anyone else out there feel like this?) Anyway, I thought a light mousse would make Zumbo proud, and I think I succeeded! Below you will find the recipe, and I warn you…be careful not to eat the whole bowl!
- 1 cup heavy cream
- 3 eggs, yolks and whites separated
- 6 tablespoons sugar
- 1¾ cups semi-sweet chocolate, melted
- ½ cup chopped hazelnuts
- Beat the heavy cream with a mixer until medium peaks form. Set aside.
- Place the egg whites in a mixing bowl and beat on the medium setting of a hand mixer until the mixture starts to foam. Then beat on high until medium-sized peaks form in the mixture.
- Melt the chocolate in a double boiler.
- Beat the egg yolks and sugar together they form a glassy mixture. Add the melted chocolate and continue to stir. Fold in the whipped cream, then gently add the whipped egg whites.
- Portion into bowls and chill in the refrigerator for at least 4 hours before serving.
- Before serving mousse; preheat oven to 350℉. Place your hazelnuts on a jelly roll pan and toast in the oven for 10 minutes. Toss the nuts and continue to bake for 5 minutes before sprinkling over the mousse.
- Serving suggestion: pair with your favorite adult beverage!