Whip up a naughty treat for chocoholics.
175g/6oz dark chocolate
4 free-range eggs, separated
50ml/2fl oz brandy
100g/3½oz butter, softened
150g/5oz light brown sugar
1 free range egg
250g/9oz plain flour
50g/2oz toasted hazelnuts, chopped
150g/5oz chocolate chips
½ tsp bicarbonate of soda
Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
For the mousse, melt the chocolate in a glass bowl set over simmering water. (Do not let the base of the bowl touch the water.)
In a separate bowl, beat the egg yolks and brandy together until well combined. Beat the mixture into the melted chocolate.
Whisk the egg whites in a separate bowl until stiff peaks form when the whisk is removed. Fold the egg whites into the chocolate mixture. Spoon the mixture into small jars or glasses and chill in the fridge for 1-2 hours, or until set
Meanwhile for the cookies, cream the butter and sugar together in a bowl, then beat in the eggs until well combined. Stir in the flour, bicarbonate of soda, nuts and chocolate.
Place walnut-sized balls of the mixture onto a baking sheet, about 5cm/2in apart. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
Serve the cookies alongside the chocolate mousse.
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