A velvety, rich and, yes, quite boozy St Patrick's day treat, these mini chocolate desserts are actually very easy to make. I have added quite a lot of Baileys - you can reduce the amount and increase the quantity of cream accordingly.
The praline is entirely optional but it adds a satisfying crunch to contrast with the smoothness of the chocolate. Just don't add it until the last minute or the moisture in the mousse will cause it to melt!
Please note this recipe uses uncooked eggs. Use pasteurised eggs if you can get hold of them.
For the praline 100g | 1 cup skinned hazelnuts 100g | 1/2 caster (superfine) sugar 1 tbsp water
For the chocolate fudge sauce 100ml | 3.5 fl oz double cream 80g | 2.8oz 70% dark chocolate, finely chopped 1 tbsp cocoa powder 3 tbsp light corn syrup 1-2 tbsp runny honey 1 tsp vanilla extract
For the mousse Makes 8-10 small servings 200g | 7 oz 60% dark chocolate 200ml | 6.7 fl oz double (heavy) cream 50ml | scant 1/4 cup Baileys (or other Irish Cream liqueur) 3 large eggs, separated Pinch salt About 6 tbsp Crème fraîche or lightly whipped