Charlie’s Chocolate Mousse served tableside at Charlie's Mayfair

Ingredients - Chocolate Mousse

50ml water

100g sugar

9-10 large egg yolks (about 180g)

380g 65% dark chocolate, melted

480ml whipping cream

Ingredients - Hazelnut Streusel

250g cold butter

250g caster sugar

250g T55 (or plain flour if not available)

250g ground hazelnuts

A pinch of fleur de sel (or fine sea salt)

The Method - Chocolate Mousse

1. Bring the sugar and water to a boil and heat to 121°C.
2. In a mixing bowl, whisk the egg yolks until light, then slowly stream in the hot syrup. Continue beating until the mixture is cool and fluffy.
3. Fold in the softly whipped cream.
4. Gently incorporate the melted chocolate, starting with one-third to loosen the mixture before folding in the rest.
5. Chill until set.

Hazelnut Streusel

1. Combine all streusel ingredients in a bowl and rub together until crumbly.
2. Push the mixture through a wire rack to form small pieces, then chill.
3. Spread the chilled pieces on a baking tray and bake at 180°C (fan 2) for about 12 minutes, until golden.

To Plate

Serve the mousse in small cups or bowls. Top with hazelnut streusel, a sprinkle of Maldon salt, and a drizzle of good olive oil. For a final touch, grate 90% Amedei chocolate over the top.

Serve alongside a jug of double cream for guests to pour over the mousse, if desired.