Ingredients

· 4 eggs

· 2 egg whites

· 2 tablespoons caster sugar

· 200 g Nutella

· 50 g unsalted butter

· 50 g crème fraiche

· 8 tablespoons hazelnuts, toasted and chopped

Method

Break the eggs and separate the whites from the yolks. Beat the yolks vigorously with the sugar until the mixture becomes pale and frothy. Melt the Nutella with the butter in a bain-marie or in a bowl over a pan of simmering water. Leave it to cool. Add the melted Nutella to the egg-yolk mixture and then mix in the crème fraiche. Beat the egg whites until they form stiff peaks. Using a spatula, gently fold in the egg whites into the Nutella mixture. Cover the bottom of eight small ramekins with a thin layer of toasted and chopped hazelnuts. Divide the mousse between the ramekins and refrigerate for at least six hours. And serve.