Hazelnut and white chocolate mousse
200 g white chocolate
25 ml rum
2 tablespoons of water
3 egg yolks
1 tablespoon of orange blossom flavoring
320 ml of liquid cream, 30% fat
60 g of raw hazelnuts
40 g of dark chocolate
Melt the white chocolate in a deep saucepan making a double boiler. Stir in the rum and water until smooth. Whisk the egg yolks together and stir them in the chocolate mixture in a thin stream. Return the pan to the double boiler and stir for a few minutes. Flavor with orange blossom flavoring. Then let cool for 20 minutes, stirring occasionally.
Meanwhile, prepare the hazelnuts. Roast them in the microwave at 700W for 3 minutes, stirring every 50-60 seconds. Peel and let cool.
Whip the cream until stiff with the electric mixer. Gently fold into the mousse. Also add the finely chopped dark chocolate and the coarsely crushed hazelnuts.
Divide the mousse into small ramekins or jars and refrigerate for a few hours.
Before serving, decorate the mousse with chopped hazelnuts and chocolate chips.