Chocolate Delightsadapted from Matt Moran’s cookbookmakes 4 FOR THE CARAMEL TRUFFLE20g caster sugar10ml water80ml cream125g coverture milk chocolateFOR THE CHOCOLATE MOUSSE70g dark chocolate, 70% cacao1 tsp granulated gelatine2 tbsp hot water1 egg, at room temperature1 egg yolk, at room temperature150ml creamFOR THE HAZELNUTS¼ cup caster sugar2 tbsp water24 hazelnuts, roasted and skinnedFOR THE CHOCOLATE GANACHE50ml cream30g dark chocolateTHE CARAMEL TRUFFLEPlace four metal rings (about 7.5cm in diameter x 2cm high) on a baking tray lined with parchment paper.Place chocolate in a small dry bowl and set aside.In a small saucepan over low heat, combine caster sugar and water. Use a wet pastry brush to wash any sugar caught on the sides of the saucepan.Once the sugar has completely dissolved, increase the heat to high and cook until the sugar has achieved a light golden colour.Take the saucepan away from the heat and slowly pour in the cream. Stir until all the caramel has dissolved.Pour caramel mixture to the chocolate and mix until the chocolate is incorporated throughout.Pour the caramel truffle into the metal rings and set aside in refrigerator to set.THE CHOCOLATE MOUSSEMelt chocolate in a bowl set over a saucepan of simmering water, then set aside to cool slightly.Place gelatine in a small bowl and dissolved with hot water, stirring continuously with a fork so as lumps do not form. If lumps do form, strain the gelatine into another bowl.In a bowl, beat the egg and egg yolk together until light and airy, stir in the melted chocolate and then quickly mix in the gelatine.In another bowl, whip the cream until just thickened and then fold into the chocolate mixture.Take the rings from the fridge and fill the moulds right to the top of the rings then return to the refrigerator for another hour to set.THE HAZELNUTSWhile the mousse is setting caramelise the hazelnuts.Preheat oven 160°C.Spread hazelnuts on a baking tray and roast for 5 minutes.Place roasted hazelnuts onto a dry tea towel and fold into a pouch. Vigorously rub the hazelnuts together in the tea towel for about 3 seconds to remove the skins.Clean off hazelnuts and set aside.Then, dissolve the sugar and water in a saucepan, over low heat.Cook the syrup until it becomes golden in colour; be careful not to burn the sugar at this point.Add the skinned hazelnuts to the caramel and mix them to coat.Then immediately spoon the hazelnuts onto some greaseproof paper and set aside to cool.FOR THE CHOCOLATE GANACHEBring the cream to a simmer in a small saucepan over medium heat.Pour the cream over the chocolate in a bowl and stir until the chocolate is melted and the mixture is glossy.ASSEMBLYUnmould the delights by gently warming the outside of each ring with a tea towel rinsed in hot water and wrung out.Place them onto the centre of each plate and top with 6 caramelised hazelnuts each.Then drizzle over with the chocolate ganache.