Chocolate mousse with hazelnuts
Here is a marvellous new chocolate mousse recipe that will delight real chocoholics.
This is a rich, gourmet version, though not over-sweet and with the added crunchy texture of toasted hazelnuts.
You'll love this one!
This is a rich, gourmet version, though not over-sweet and with the added crunchy texture of toasted hazelnuts.
You'll love this one!
11,5874.8/5 for 16 ratings
Last modified on: November 26th 2017
For 12 people, you will need:
- 1
200 g liquid cream - 2
100 g ground hazelnuts - 3
280 g chocolate - 4
100 g egg yolk - 5
200 g egg white - 6
1 pinch fine (or table) salt - 7
100 g caster sugar - Total weight: 980 grams
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 hours in the fridge.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 28 min. | 27 min. | 55 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 3 min.
Preheat the oven to 320°F (160°C).
Take 200 g liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the 100 g ground hazelnuts out on this.
Take 200 g liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the 100 g ground hazelnuts out on this.
Stage 2 - 20 min.
Toast in the oven for 20 minutes. This dry roasting brings out the full flavour of the hazelnuts.
Leave to cool.
Leave to cool.
Stage 3 - 7 min.
Heat a bain-marie and melt 280 g chocolate.
Stage 4 - 2 min.
When the chocolate is completely melted, turn off the heat and add 200 g liquid cream (not too cold).
Mix well.
Mix well.
Stage 5 - 4 min.
Fold in 100 g egg yolk, then the toasted ground hazelnuts.
Stage 6 - 5 min.
Beat 200 g egg white with 1 pinch fine (or table) salt.
Stage 7 - 2 min.
Important: the egg white should not be beaten as stiff as for meringue, but only to the "soft" stage, where it just about sticks to the whisk.
This is the secret of a successful chocolate mousse.
Finish by folding in 100 g caster sugar.
This is the secret of a successful chocolate mousse.
Finish by folding in 100 g caster sugar.
Stage 8 - 3 min.
Start by pouring a little of the chocolate mixture into the beaten egg whites and mix in gently (we want to keep the mousse light and fluffy).
Stage 9 - 3 min.
Then pour this mixture into the rest of the egg whites and fold in gently.
Stage 10
To make transferring the mousse into dishes easier, you can use a forcing bag.
Stage 11 - 6 min.
Stand the dishes on a cloth laid on a baking sheet. This makes it easier to move them quickly without them sliding about.
Fill the dishes and cover with plastic film. Refrigerate for at least 1 hour.
Fill the dishes and cover with plastic film. Refrigerate for at least 1 hour.
Stage 12
Now just sit back and enjoy watching your guests marvel at the light texture and sublime flavour of this chocolate-hazelnut mousse!
Remarks
You can keep a small quantity of the ground toasted hazelnuts back to use for decorating the top. Another option for decorating: a little candied orange or grapefruit peel or candied fruit.
Nutritional information
How much will it cost?
- For 12 people : 5.01 €
- Per person : 0.42 €
Source
Based on a recipe by the very talented pastry chef Nina Metayer.More recipes?
This recipe uses (among others) | Chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse, Nanou's chocolate cake, Bounty-style tart for Alison, Half-cooked chocolate cake with raspberry coulis, Chocolate madeleines, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pork medallions with "full" turnips, Chocolate cream with a crunch, irish coffee mousse, Shallot confit tart, French custard tart, Raw beetroot mousse with walnuts, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Crust for tea, Financiers, Calissons, Meringues, Amaretti, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon creams, Peach and verbena feuilleté, Cannelés, Chocolate and matcha tea biscuits, Shortcrust pastry (pâte brisée), ... All |
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