Chocolate mousse with pine nut brittle

Method

• step 1

  To make the brittle, put the sugar and 2 tbsp of water into a pan over a medium heat and bring to a boil.

• step 2

  Once the sugar has dissolved, increase the heat and cook until a caramel forms, swirling regularly.

• step 3

  Stir in the nuts and pour onto a parchment-lined baking tray. Sprinkle with salt and cool for 1 hour.

• step 4

  Put the chocolate into a heatproof bowl over (but not touching) a pan of simmering water and melt, stirring occasionally.

• step 5

  Separate the eggs, putting 6 of the yolks into a jug and all 8 whites into a large, clean bowl.

• step 6

  Add the yolks to the melted chocolate and stir until well combined.

• step 7

  Whisk the egg whites to soft peaks. Using a large metal spoon, add a spoonful of the whites to the chocolate mixture and beat well.

• step 8

  Continue until you see the mixture slacken, and then gently fold in the remaining egg white, trying to keep as much volume as possible.

• step 9

  Divide the mousse between serving glasses and chill for at least 3 hours.

• step 10

  Take the mousse out of the fridge 15 minutes early and serve with the brittle, broken into pieces, and crème fraîche.