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!
This is a rich, gourmet version, though not over-sweet and with the added crunchy texture of toasted hazelnuts.
You'll love this one!
48K 4.8/5 based on 16 reviews
Last modified on: November 26th 2017
Keywords for this recipe:For 12 people, you will need:
- 1
200 g liquid cream - 2
100 g ground hazelnuts - 3
280 g dark 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 measures:
Times for this recipe
Preparation: 28 min.
Cooking: 27 min.
All in all: 55 min.
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.
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.
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.
Leave to cool.
Stage 3 - 7 min.
Heat a bain-marie and melt 280 g dark chocolate.
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.
Mix well.
Stage 5 - 4 min.
Fold in 100 g egg yolk, then the toasted ground hazelnuts.
Stage 6 - 5 min.
Beat 200 g egg white with 1 pinch fine (or table) salt.
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.
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.
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.
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 recipe | 50 20 % | 300 30 % | 240 40 % | 3,550 180 % | 14,850 180 % |
| Per 100 g | 5 2 % | 30 3 % | 20 4 % | 360 20 % | 1,520 20 % |
| Per person | 4 2 % | 30 2 % | 20 3 % | 300 20 % | 1,240 20 % |
How much will it cost?
- For 12 people : 5.01 €
- Per person : 0.42 €
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)
Dark chocolate
Like these other recipes: Paris flan filling, Chocolate cream, Chocolate mendiants, Chocolate orangettes for Erika, Chestnut Fudge Cupcakes, ... See them all 36
Egg white
Like these other recipes: Amaretti, Coconut tuiles, Pistachio "Financiers", Chocolate mousse, Piped petits-fours, ... See them all 52
Liquid cream
Like these other recipes: Pork medallions with "full" turnips, Tagliatelle and courgette spaghetti, carbonara style, Toffee apple upside-down cake, Breton leek and mushroom tart, Moist chocolate cake, ... See them all 164
Ground hazelnuts
Like these other recipes: Hazelnut and orange cake, Chestnut and hazelnut biscuits, Rich hazelnut buttercream, Autumn apple and plum crumble pie, Chestnut moelleux, ... See them all 11
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