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!
9,3124.8/5
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?
| 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?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
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.
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.
Stage 3
7 min.
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.
Stage 5
4 min.
Fold in 100 g egg yolk, then the toasted ground hazelnuts.Stage 6
5 min.
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.
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.
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 : 7.21 €
Per person : 0.60 €
Source: Based on a recipe by the very talented pastry chef Nina Metayer.
More recipes?
This recipe use (among others) | Chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate sauce, Millefeuille, Chocolate ganache, Half-cooked chocolate cake with raspberry coulis, Chestnut Fudge Cupcakes, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Crusty cockle tart, Toffee apple upside-down cake, Little vanilla, clementine and chestnut verrines, Apricot fool, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: How to beat egg whites, Chocolate mousse, Clafoutis "Marie-Antoinette", Pistachio powder or paste, Amiens macaroons, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Oaty walnut cake , Toffee apple upside-down cake, Blackcurrant-almond muffins, Saint Honoré cake, Strawberry feuilleté, ... All |
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