for 4 person

Chocolate

100 g

white chocolate, finely chopped

Mousse

1	fresh egg
1 tbsp	sugar
2 ½ dl	full cream, beaten until stiff

Cashew nut brittle

80 g	sugar
2 tbsp	water
80 g	cashew nuts

How it's done

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly.

Mousse

Using the whisk attachment on a mixer, beat together the egg and sugar for approx. 5 mins. until the mixture is light in colour. Add the egg mixture to the chocolate and combine. Carefully fold the whipped cream into the chocolate, divide into glasses, cover and chill for approx. 2 hr.

Cashew nut brittle

Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the chocolate to the egg mixture and stir. Break the nut brittle into pieces, use to decorate the mousse.

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