- 3 medium free-range egg yolks
- 20g/¾oz icing sugar
- 250g/9oz dark chocolate, melted
- 2g gelatine
- 5 tbsp brandy
- 400ml/14fl oz whipping cream
- 3 medium free-range egg whites
- 90g/3¼oz caster sugar
- 220g/8oz soft flour
- 150g/5½oz butter
- 75g/2½oz demerara sugar
- 30g/1oz oats
- 1 tbsp full-fat milk
- 75g/2½oz plain flour
- 200g/7oz hard toffee
- 30g/1oz crushed hazelnuts
- 100g/3½oz dark chocolate
- 100ml/3½fl oz double cream
- 50ml/2fl oz milk
- 10g butter
- For the chocolate mousse, in a large bowl beat the egg yolks and icing sugar until very pale using an electric whisk.
- Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Once melted, stir the gelatine and brandy into the chocolate. Set aside until the gelatine is dissolved.
- Meanwhile, whip the cream until soft peaks form when the whisk is removed.
- Add the chocolate mixture to the egg yolks and then fold in whipped cream.
- In a separate bowl, beat the egg whites and sugar until firm peaks form when the whisk is removed. Fold into the chocolate and cream mixture using a large metal spoon, taking care not to knock out the air. Place in the fridge for 4 hours or until set.
- Preheat the oven to 200C/180C Fan/Gas 6.
- For the crumble, in a mixing bowl, rub all the ingredients together until they resemble breadcrumbs. Line a baking tray with baking paper. Spread the crumble mixture in an even layer and bake 15 minutes. Break up and set aside.
- Reduce the oven temperature to 180C/160C Fan/Gas 4.
- For the praline biscuits, in a food processor break up the toffee until it forms a coarse powder. Sprinkle onto a silicone mat in eight round discs and bake for 4 minutes. Sprinkle with the hazelnuts and leave to cool.
- For the chocolate sauce, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Warm the cream, milk and butter in a heavy-based saucepan. Stir in the melted chocolate and keep warm.
- To serve, scatter the crumble over four serving plates. Put two quenelles of mousse down the centre of each plate. Stick a praline biscuit into each quenelle of mousse then pour over the hot chocolate sauce.