Maple and Pistachio Mousse, Molten Lava Cake, Hazelnut Ice Cream and Almond Mocha Crunch

Recipe by Linda T. from VIC

1. 1

   For the Maple and Pistachio mousse:
   Melt the chocolate in a heatproof bowl in 30 second intervals. Stir in between until completely smooth.
   Use an electric beater to beat the egg until firm peaks form. Add Natvia and beat until glossy. Add the cream and beat until the mixture thickens. Add the white chocolate and use a metal spoon to fold until just combined.
   Fold in chopped pistachios. Pour into 6 small serving cups. Place in the freezer for 15 minutes to set.
   Remove from freezer and serve immediately.
   
   For the Molten lava cake:
   Preheat oven to 220 degrees Celcius. Line and grease 6 small ramekin dishes. Melt chocolate and olive spread in the microwave in short 30 second intervals, stirring every 30 seconds until smooth.
   Sift in Natvia and corn flour. Stir in the eggs and yolks until smooth. Add Irish cream baileys and mix until combined.
   Pour into ramekins and bake for 10 minutes. The edges should be firm but the center will be runny.
   Remove from ramekins and remove lining. Place on serving plate and serve.
   
   For the Hazelnut Ice Cream: Simmer milk in saucepan.
   In a separate bowl, whisk egg yolks, Natvia, cocoa powder and corn flour. Gradually add hot milk to egg mixture, whisking constantly until all milk has been added. Return milk to pot and stir with a wooden spoon over medium low heat until custard thickens and coats the back of a spoon, about 4 minutes. Remove from heat and strain. Let cool to room temperature then stir in whipping cream. Chill custard completely.
   Mix in hazelnuts. Follow ice-cream churner according to instructions, or place mixture in freezer and mix it every 15 minutes to prevent ice-crystals forming. Continue freezing until firm (about 6 hours).
   
   For the Almond-mocha crunch:
   Beat egg whites until soft peaks form. Gradually add Natvia, beating until dissolved. Add cocoa and coffee essence. Beat until just combined. Fold in the almond mixture until just combined.
   Using a tablespoon, dollop the mixture onto a lined baking tray.
   Bake at 150 degrees Celcius for 15 minutes or until the crunches feel firm on top. Cool on trays. Carefully transfer to a wire rack.
   
   Place a molten lava cake, maple and pistachio mousse and an almond crunch on a plate and top the almond crunch with hazelnut ice cream. Serve and enjoy.