Chocolate Mousse Cup with Chopped Nuts

Method

1. 1

   Step 1: Melt the chopped chocolate and butter in a large heatproof bowl set over barely simmering water, stirring until smooth. Set aside to cool to lukewarm, about 95F.

2. 2

   Step 2: In a second heatproof bowl, whisk the yolks, sugar, coffee and salt. Set it over the simmering water and whisk constantly 3 to 4 minutes, until pale, thick enough to leave a trail, and 160F on a thermometer.

3. 3

   Step 3: Take the bowl off the heat and whisk 2 minutes more to cool it slightly, then fold it into the melted chocolate until glossy and uniform.

4. 4

   Step 4: Whip the cream and vanilla to soft peaks that droop at the tip; stiffer cream makes a grainy mousse. Stir a large spoonful into the chocolate to loosen it, then fold in the rest in two additions, cutting down through the middle and turning the bowl, until no white streaks remain.

5. 5

   Step 5: Spoon the mousse into four dessert glasses, cover and refrigerate at least 2 hours, until set and cold.

6. 6

   Step 6: Toast the hazelnuts at 350F for 10 minutes, rub off the loose skins in a towel and chop coarsely. Just before serving, drag a vegetable peeler along the chocolate bar to make shavings and scatter them and the nuts over each cup.

• #gluten-free
• #vegetarian
• #make-ahead