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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!

10,8674.8/5 for 16 ratings

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

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Measures:

How long does it take?

Time required

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...

Step by step recipe

Stage 1 - 3 min.

Chocolate mousse with hazelnuts : Photo of step #1

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 : Photo of step #2

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 : Photo of step #3

Heat a bain-marie and melt 280 g chocolate.

Stage 4 - 2 min.

Chocolate mousse with hazelnuts : Photo of step #4

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 : Photo of step #5

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

Stage 6 - 5 min.

Chocolate mousse with hazelnuts : Photo of step #6

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

Stage 7 - 2 min.

Chocolate mousse with hazelnuts : Photo of step #7

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 : Photo of step #8

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 : Photo of step #9

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

Stage 10

Chocolate mousse with hazelnuts : Photo of step #10

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

Stage 11 - 6 min.

Chocolate mousse with hazelnuts : Photo of step #11

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 : Photo of step #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

% 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 : 10.07 €
Per person : 0.84 €

Note : These prices are only approximate

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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 cream, Chocolate Chantilly , Millefeuille, How to make chocolate chips, Chocolate almond cookies, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: The total turnip, Little vanilla, clementine and chestnut verrines, Icelandic-style fish and vegetable pie, Apple Batter Puddings, Stuffed pumpkin gratin, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Amaretti, Butter cream, Amiens macaroons, Financiers, Succès praliné (praline meringue), ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Mouna, Macarons (the original French macaroons) , Two-coloured chocolate-orange tart, Home-made terrine of foie gras, Apple and almond gratin, ... All

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