Chocolate Orange and Hazelnut Mousse

Fill a medium-sized pan with water so that it is a qaurter full. Heat the water to boiling point and then turn the heat down to a low simmer. Place a bowl on top of the saucepan. The bowl will need to be heat resistant and sit comfortably on the saucepan’s rim, leaving a gap between the bottom of the bowl and the boiling water/bottom of the saucepan. This is sometimes known as a ‘bain marie’.

Add to the bowl the chocolate, marshmallows, butter and hot water. Heat until all the ingredients have dissolved and fully combined. You should be left with a nice thick chocolatey sauce. Remove from heat.

In a separate bowl, whip cream and vanilla extract together until the mixture forms soft peaks. Then, fold in your cooling chocolate mixture.

Once mixture is smooth and cohesive, spoon into two glasses or large ramekins and place in the fridge to chill for a short time.

Just before serving, sprinkle on some chopped hazelnuts.