- For The Praline:
- A little oil, to grease
- 250g caster sugar
- 75g runny honey
- 1tsp sea salt
- 200g mixed toasted nuts, pistachios, blanched hazelnuts and pecans
- For The Chocolate Mousse:
- 165g dark chocolate
- 6 large free-range eggs, separated
- 1tbsp of water, coffee or liqueur
- 1tbsp caster sugar
- For the praline, line a chopping board with baking parchment; brush with oil. Heat the sugar, honey, salt and 1tbsp water in a small heavy-based pan over a low heat. Tilt the pan now and again, but don’t mix. Gradually increase the heat, but keep it below medium until the sugar has dissolved; around 10 minutes.
- Then turn up the heat and let the mix bubble; tilt the pan to spread the heat once or twice. Let it bubble for 3-5 minutes, or until it turns amber and smells like caramel. Take off the heat and pour over the sheet. Sprinkle over the nuts straight away. Leave to cool completely and set for 1 hour. Break into shards; to make the praline, blitz in a food processor.
- For the mousse, melt the chocolate; let it cool. Put the egg yolks in a bowl, gently beat to loosen, then pour in the chocolate and 1tbsp water. Very gently fold together using a balloon whisk. Using an electric whisk, mix the egg whites and sugar until stiffly peaking. Fold a quarter into the chocolate mix, then the rest. Divide between 8 jars or bowls and leave to set in the fridge for at least 2 hours.