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Chocolate mousse with hazelnuts

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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!

13,4904.8/5 for 16 ratings

Grade this recipe:

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Last modified on: November 26^th 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

Change those ingredients for: 4 people 6 people 12 people 24 people 36 people

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
28 min.	27 min.	55 min.

Keeping: 1 or 2 hours in the fridge.

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?

Work this out...

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Step by step recipe

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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.

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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.

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Stage 3 - 7 min.

Heat a bain-marie and melt 280 g chocolate.

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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.

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Stage 5 - 4 min.

Fold in 100 g egg yolk, then the toasted ground hazelnuts.

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Stage 6 - 5 min.

Beat 200 g egg white with 1 pinch fine (or table) salt.

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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.

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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).

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Stage 9 - 3 min.

Then pour this mixture into the rest of the egg whites and fold in gently.

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Stage 10

To make transferring the mousse into dishes easier, you can use a forcing bag.

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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.

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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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,547 Kcal or 14,851 Kj	53 gr	301 gr	237 gr
177 %	20 %	28 %	36 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
362 Kcal or 1,516 Kj	5 gr	31 gr	24 gr
18 %	2 %	3 %	4 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
296 Kcal or 1,239 Kj	4 gr	25 gr	20 gr
15 %	2 %	2 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 12 people : 5.01 €
• Per person : 0.42 €

Note : These prices are only approximate

Change currency:

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: Nanou's chocolate cake, Hot chocolate, Chestnut Fudge Cupcakes, Chocolate mousse, Moist chocolate cake, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: French custard tart, Rabbit civet "à la normande", Pasta with mushrooms, Fillets of sole Dieppoise, Breton leek and mushroom tart, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Almond tuiles, Cigarettes Russes (Piroulines), Baked Alaska, Almond dacquoise, Pistachio powder or paste, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Tatin apple diplomat tart, Almond macaroon cake, Hazelnut and orange cake, Brioche Tatin, Apple and almond gratin, ... All

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