Chocolate And Praline Mousse Cakes

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Great British Chefs
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50 g hazelnuts.

4 medium eggs, separated

75 g caster sugar

2 tbsp. hazelnut oil

¼ tsp. salt, plus a pinch

50 g cocoa, sifted

Plus Frangelico for soaking

1 gelatine leaf, soaked in cold water for 10 minutes

70 g of Godiva white chocolate callets

1 tsp. caster sugar

100 ml of double cream

1 egg, separated

1 tbsp. hazelnut paste

2 tbsp. hazelnut liqueur (I used Frangelico)

A pinch of salt

40 g Godiva dark chocolate callets

20 g butter

1 tsp. hazelnut oil.

75 ml of double cream

15 g of light muscovado sugar

1 tbsp. Frangelico

Pinch of salt

1 egg yolk

200 g Godiva dark chocolate callets

250 ml double cream

75 ml water

200 g caster sugar

100 ml water

¼ tsp. white wine vinegar

100 g hazelnuts

50 g caster sugar

8 blanched hazelnuts

8 cocktail sticks

Some blu-tack

100 g tempered dark chocolate

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