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Serves 6
INGREDIENTS
60g (2¼oz) hazelnuts
250g (9oz) dark chocolate, in large chunks
15g (½oz) unsalted butter, diced
3 eggs, separated
2tbsp whisky
50g (1¾oz) caster sugar
For the whisky cream
125ml (4fl oz) double cream
1tbsp caster sugar
2tsp whisky
METHOD
Preheat the oven to 180°C/fan 160°C/gas 4. Roast the nuts until lightly browned, then rub in a towel to remove the skins. Whizz in a food processor, reserving a few whole nuts. Put the chocolate in a pan with 65ml (2½fl oz) water. Heat, stirring, for 3-5 minutes or until smooth. Remove from the heat and stir in the butter. Return to a low heat and whisk in the yolks, one by one, then whisk for 4 minutes. Turn off the heat, stir in the ground hazelnuts and whisky and leave until tepid. Put 60ml (2¼fl oz) water in a pan, add the sugar, and heat until dissolved. Boil, without stirring, until the syrup is 120°C on a sugar thermometer, or 1tsp of it forms a pliable ball. Whisk the whites until stiff, then whisk in the syrup until the meringue is cool and stiff. Stir a quarter into the chocolate mix, then fold in the rest. Spoon into glasses and chill for 1 hour. Whip the cream until soft peaks form, then add the sugar and whisky, and whip. Top the mousses with nuts and serve with the cream.