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!
52 K 4.8/5 (16 reviews)
Grade this recipe:
Keywords:
Last modified on: November 26th 2017
For 12 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 30 min.
Cooking: 30 min.
All in all: 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %300 RDI=30 %240 RDI=40 %3,550 RDI=180 %14,850 RDI: 180 %
Per 100 g5 RDI=2 %30 RDI=3 %20 RDI=4 %360 RDI=20 %1,520 RDI: 20 %
Per person4 RDI=2 %30 RDI=2 %20 RDI=3 %300 RDI=20 %1,240 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Nuts, egg
How much will it cost?
  • For 12 people : 5.05 €
  • Per person : 0.45 €

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
Fresh spinach with cream
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
September 29th 2012349 K3.8 1 hour 45 min.
Creamy "terre et mer" pots
Creamy "terre et mer" pots
Diced fish (la mer), boiled vegetables and fried lardons (la terre), with all the delicious flavours of land and sea brought together in a creamy sauce.
May 31th 202048 K 2 55 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17th 2011361 K4.3 1 hour 15 min.
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
July 30th 2021339 K5 50 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
July 1st 2019479 K 24.4 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a 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