Sea salt chocolate mousse with hazelnut rye cookies

These hazelnut rye cookies are too good not to share. A delicious accompaniment to a pudding or simply delightful on their own.



200g 70% dark chocolate, broken into squares

A good pinch of sea salt

1 tablespoon amaretto liquor (optional)

2 tablespoon caster sugar

2 Clarence Court Old Cotswold Legbar eggs, separated

250 ml double cream

1 tablespoon cocoa powder



125g softened unsalted butter

125g light soft brown sugar

1 teaspoon vanilla paste

1 Clarence Court Old Cotswold Legbar egg

Splash of milk

200g rye flour

50g chopped dark chocolate

70g blanched hazelnuts, toasted



1. Place the dark chocolate into a heat proof bowl on saucepan of simmering water. Melt the chocolate in a bowl on the warming plate or on the top plate (protect the enamel with a cork mat or piece of folded kitchen paper) Slowly melt the chocolate so it doesn’t get too hot. Add a pinch of salt, stir in the amaretto and sugar until dissolved. Then beat in the egg yolks and cream.

2. Whisk the egg whites into soft peaks. Carefully fold the egg whites into the chocolate mixture. Divide the mixture between little glass bowls or one large dish and set in the fridge for around an hour.

3. Meanwhile make the cookies. Blitz the hazelnuts in a food processor until finely chopped and place to one side on a plate. Line 2 large baking sheets with Bake-O-Glide or greaseproof paper.

4. In a large mixing bowl cream the butter and sugar together with the vanilla paste until light and fluffy. Beat in the egg and with a splash of milk. Gradually stir in the flour and 25g of the blitzed hazelnuts and the chopped chocolate.

5. Mix into a firm dough and shape into 2 x 10cm logs. Wrap in clingfilm and leave to firm up in the fridge for an hour or so. When you’re ready to bake remove the log from the fridge, unwrap and roll in the plate of chopped hazelnuts. Slice in the log into rounds and place on the baking sheet.

6. Slide the baking tray onto the oven grid shelf set on the floor of the baking oven and cook for about 15-20 minutes, until golden brown. 

 7. Allow to cool for a few minutes on the tray and transfer to a cooling rack. When you’re ready to serve the chocolate mousse, remove from the fridge and sieve over a little cocoa powder and serve with the cookies.

Conventional cooking:  Pre heat the oven to 160c/ gas mark 3.  Bake the cookies in the oven for 20 minutes until golden brown. Allow to cool for a few minutes on the tray and transfer to a cooling rack.

Courtesy of our friends at Clarence Court Eggs

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