Chocolate Mousse with Sugary Hazelnuts

CHOCOLATE MOUSSE:

Break the chocolate up into small pieces and place in a bain-marie (double boiler) until melted. Set aside.

Pour the heavy cream in a mixing bowl and sift the powdered sugar into it. Whisk until soft peaks form.

Stir the crème fraiche, melted chocolate and optional flavorings into the whipped cream. You can play around with different flavors or leave it plain. Refrigerate for a few hours or overnight for the mousse texture to develop.

SUGARY TOASTED HAZELNUTS:

Beat the egg white with the water to a froth. Stir in the nuts, moistening each. Mix the sugar and salt and pour it onto the wet nuts. Stir well to coat. Spread the nuts onto a baking sheet and place in a 300°F (150°C) oven for about 45 minutes. Toss and shake the nuts around once when they’re halfway done baking.

* You can do this with any type of nuts you like. It’s especially great for Christmas pecans, only you add 1/8 teaspoon of cinnamon to the sugar-salt mixture.