1 Heat cream in a large microwave proof jug until just below boiling, about 50 seconds on high.
2 Add chocolate and leave to sit for a couple of minutes then whisk until smooth. If necessary give another little blat in the microwave. (You can of course do the same by heating the cream in a pot on the stove!)
3 Whisk hot espresso into chocolate and cream and leave to cool for half an hour.
4 Whisk egg white to firmish peaks then fold (kind of whisk really) into chocolate mixture.
5 Pour into coffee glasses and chill for at least 6 hours before serving. Can be made the day before.
6 Serve dusted with a little cocoa powder, with a couple of biscotti on the side. (Please do make the espresso ‘ristretto’ style super strong – undrinkable – because when it is chilled and mixed with the luscious creamy chocolate, it will lose a lot of it’s kick!).
3 Add hazelnuts and chocolate and use a bit of bicep power to combine into dough.
4 Plop the whole lot onto the bench and form into two skinny logs, each about 15cm long. Put on a baking tray lined with baking paper and chill for at least half an hour.
5 Preheat oven to 180˚C (350˚F) and bake logs for 25 minutes.
The Carousel thanks fromthekitchen for this recipe