Chocolate mousse with hazelnuts


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!
43K 16 4.8
Grade this recipe:

Last modified on: November 26th 2017

Keywords for this recipe:
For 12 people, you will need:

Change to the quantities for: 4 people 6 people 12 people 24 people 36 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
28 min.27 min.55 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 3 min.
Chocolate mousse with hazelnuts
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.
Chocolate mousse with hazelnuts
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.
Chocolate mousse with hazelnuts
Heat a bain-marie and melt 280 g dark chocolate.

Stage 4 - 2 min.
Chocolate mousse with hazelnuts
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.
Chocolate mousse with hazelnuts
Fold in 100 g egg yolk, then the toasted ground hazelnuts.

Stage 6 - 5 min.
Chocolate mousse with hazelnuts
Beat 200 g egg white with 1 pinch fine (or table) salt.

Stage 7 - 2 min.
Chocolate mousse with hazelnuts
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.
Chocolate mousse with hazelnuts
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.
Chocolate mousse with hazelnuts
Then pour this mixture into the rest of the egg whites and fold in gently.

Stage 10
Chocolate mousse with hazelnuts
To make transferring the mousse into dishes easier, you can use a forcing bag.

Stage 11 - 6 min.
Chocolate mousse with hazelnuts
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
Chocolate mousse with hazelnuts
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.
Keeping
1 or 2 hours in the fridge.
Source
Based on a recipe by the very talented pastry chef Nina Metayer.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,547 Kcal or 14,851 Kj53 gr301 gr237 gr
177 %20 %28 %36 %
Per 100 g
Energetic valueProteins CarbohydratesFats
362 Kcal or 1,516 Kj5 gr31 gr24 gr
18 %2 %3 %4 %
Per person
Energetic valueProteins CarbohydratesFats
296 Kcal or 1,239 Kj4 gr25 gr20 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).
Possible allergens in this recipe: Milk, Nuts, Egg
How much will it cost?
  • For 12 people : 5.01 €
  • Per person : 0.42 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Doughnuts
Doughnuts
Ring doughnuts are a traditional American treat. In the United States they are part of the culture and come plain or with lots of different icings and toppings. Here is a recipe for plain doughnuts to which you can add your own choice of icing.
96K4.7 3 hours 13 min. September 22th 2013
How to prepare broccoli
How to prepare broccoli
Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
1.4M3 35 min. October 7th 2013
Coconut-vanilla cream for Elsa
Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...
205K3.8 4 hours 58 min. February 21th 2011
Butter cream
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
311K4.6 58 min. October 13th 2010
Cherry and pistachio tarts
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
173K 25 1 hour 20 min. July 4th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page