Fill <quantity>⅓</quantity> of a pot with water and bring it to a boil over high heat. Remove from the heat

Add <quantity>450<unit>g</unit></quantity> of dark chocolate to a large heat-proof bowl, and place it on top of the pot of hot water. Stir the chocolate until completely melted

Separate the whites from <quantity>8</quantity> eggs. Reserve the yolks in a separate bowl

Add the egg whites to the bowl of a stand mixer with the whisk attachment. Whisk on medium speed until it triples in volume

Slowly add <quantity>35<unit>g</unit></quantity> of sugar, while whisking on medium-high speed. Continue whisking until you obtain stiff peaks

Add <quantity>200<unit>g</unit></quantity> of heavy cream to a bowl. Whisk until you obtain stiff peaks

Add <quantity>20<unit>g</unit></quantity> of sugar to the bowl with the egg yolks. Whisk until you obtain a light yellow and creamy mix

Add the whipped cream to the egg yolk mixture, in <quantity>3</quantity> batches. Gently fold the mix with each addition to incorporate it completely

Add the egg yolk and cream mixture into the melted chocolate in 3 parts, gently folding to combine

Add the whipped egg whites into the chocolate mixture, in <quantity>3</quantity> batches, gently folding to combine with each addition

Scoop the mousse into <quantity>10</quantity> individual serving dishes

Cover each dish with cling film and refrigerate for at least 1h to set

Add <quantity>1<unit>cup</unit></quantity> of heavy cream and <quantity>½<unit>cup</unit></quantity> of milk to a pot over medium-low heat

Heat the milk until small bubbles start to form. Remove from the heat

Melt <quantity>1<unit>cup</unit></quantity> of sugar in a large pan over medium heat. Stir constantly until it turns golden

Carefully pour the warm milk over the caramelized sugar. Stir to incorporate and remove from the heat

Add <quantity>2½<unit>tbsp</unit></quantity> of butter and mix until combined

Add salt to taste and mix it. The salted caramel is ready

Place <quantity>200<unit>g</unit></quantity> of white sugar in a saucepan over medium heat and melt until it turns into an amber caramel

Add <quantity>200<unit>g</unit></quantity> peeled and toasted hazelnuts. Toss to coat all the hazelnuts. Turn off the heat

Place the praline on a sheet of parchment paper and spread it out

Let it cool down at room temperature. The hazelnut praline is ready

Pour the Salted Caramel over the Chocolate Mousse to taste

Chop the Hazelnut Praline into chunky pieces

Add the chopped praline over the caramel

Add strips of candied orange peel and flaky salt to taste. The chocolate mousse, caramel & hazelnut praline is ready

Dive into this dessert and enjoy!