Chocolate Mousse slice with hazelnut praline

Recipe by Lucy Nunes

Makes 30 pieces

Preparation time 20 minutes (plus 3 hours 30 minutes chilling & cooling time)

Cooking time 10 minutes

250g packet Arnott’s Choc Ripple biscuits
90g unsalted butter, melted
400g milk chocolate, chopped
1⅔ cups thickened cream
200g 70% cocoa dark chocolate, chopped
1 tbsp vegetable oil

Hazelnut Praline

⅓ cup hazelnuts
⅓ cup caster sugar
2 tbsp water
5g butter
2 tsp orange juice

1. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.

2. Place biscuits in a food processor. Process until finely crushed. Add butter. Process until combined. Press over the base of prepared pan. Place in the fridge for 10 minutes to chill.

3. Meanwhile, place milk chocolate in a microwave-safe bowl. Microwave on medium, stirring every 30 seconds with a metal spoon, for 2-3 minutes or until melted and smooth. Set aside for 10 minutes to cool. Using an electric mixer, beat cream in a large bowl until firm peaks form. With motor running on low, pour chocolate into cream and beat until combined. Spoon into prepared pan. Level the surface with a spatula. Place in the fridge for 2 hours or until firm.

4. Meanwhile, for the praline, cook the nuts in a frying pan over medium heat, tossing, for 3-4 minutes or until toasted. Place in a clean teatowel. Rub to remove skins and discard. Roughly chop nuts. Line a baking tray with baking paper. Place nuts, close together, on prepared tray. Place sugar and water in a small saucepan over low heat. Stir for 2 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, for 2-3 minutes or until caramel in colour. Carefully add butter and juice. Swirl pan until combined. Pour over nuts. Cool completely. Finely chop praline.

5. Place dark chocolate in a microwave-safe bowl. Microwave on medium, stirring every 30 seconds with a metal spoon, for 2 minutes or until melted and smooth. Stir in oil until combined. Pour over the mousse, tilting pan to cover. Place in the fridge for 1 hour or until set. Run a knife under hot water and cut into 30 pieces. Top with praline.

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