Chocolate and Hazelnut Truffle Cups
	170 g    dark chocolate   3 Tbs    rum or brandy   100 g    hazelnuts   2 large    egg whites   2 Tbs    caster sugar   300 ml    double cream     1 Roast hazelnuts, remove skins and roughly chop. 2 Melt the chocolate with the rum or brandy and the hazelnuts either in a bowl over a pan of simmering water or in the microwave on low-med. When melted, remove and cool, stirring occasionally until lukewarm. 3 Whisk the egg whites until they hold their shape, then add the sugar and whisk until stiff. Set aside. 4 Whisk the double cream until thick. 5 Fold the egg whites into the chocolate mixture and mix well, then fold in the cream. Spoon into serving cups, chill for 10 mins and serve.   Servings: 4   Copyright © 2006, The Gourmet Saint