Chocolate Mousse, warm!

1. Makes 6-8. I use a 120 ml ramekin. Oven set to 160 C/ 320 F. (1/2 US cup)
2. Put the eggs into a mixer with the sugar and beat till light and creamy. This is very important as it is the body of the mousse. They need to be pale and thick.
3. Meanwhile melt the chocolate with the cream over a double boiler ( or microwave) until just melted ( stand aside and keep warm). Fold the eggs through the chocolate mixture
4. Put 4 berries ( if using) onto the bottom of each ramekin and cover with mousse spread evenly between ramekins.
5. Boil the jug and pour some boiling water into a deep baking tray. Stand the ramekins in this making sure the water comes 1/2 way up the sides of the ramekins and no further. Put the tray into the oven. You can add the water while the tray is sitting in the oven. This may be safer
6. Set a kitchen timer for 13- 16 minutes. They may need 5 minutes more depending on the type of oven that you have- fan forced ( is hotter). They should be soft and just under cooked.
7. If you would like to prepare ahead make the mousses and refrigerate covered for up to a week. Take them out of the fridge and let them come to room temperature before baking. ( cold mousses will take a couple of minutes longer)

Hazelnut Praline

1. Prepare a baking tray lining with baking paper.
2. Put the sugar in a pot with the lemon juice and water and swirl to combine. Keep the heat on medium until all the sugar is dissolved. Keep any crystals that form on the side of the pot under control by brushing down with a wet pastry brush if necessary. Once dissolved turn the heat up and cook until golden
3. Add the nuts to the pot and swirl before pouring onto the prepared tray and tiping to spread.
4. Sprinkle with a little sea salt. Let this cool then break into shards
5. Serve the warm mousse dusted with cocoa and a shard of brittle