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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!

39K 16 4.8

Last modified on: November 26^th 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 to the quantities for: 4 people 6 people 12 people 24 people 36 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
28 min.	27 min.	55 min.

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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.

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.

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.

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.

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 value	Proteins	Carbohydrates	Fats
3,547 Kcal or 14,851 Kj	53 gr	301 gr	237 gr
177 %	20 %	28 %	36 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
362 Kcal or 1,516 Kj	5 gr	31 gr	24 gr
18 %	2 %	3 %	4 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
296 Kcal or 1,239 Kj	4 gr	25 gr	20 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)

	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Brownies, Chocolate Chantilly , Chocolate cream with a crunch, irish coffee mousse, Mousse with two chocolates, Chocolate ganache, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Eggs en Cocotte à la Française, Little vanilla, clementine and chestnut verrines, Sausage with duchess potatoes and a Mont d'Or fondue , Cauliflower and chickpea purée, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Amaretti, Pavlova, Almond macaroon cake, Walnut paste, Cigarettes Russes (Piroulines), ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lime crémeux, Mini palmiers, Shortcrust pastry (pâte brisée), Strawberry Charlotte, Chocolate and vanilla crème brûlée, ... All

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