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!
22,6664.8/5 for 16 ratings
Grade this recipe: Last modified on: November 26th 2017
For 12 people, you will need:
- 0
200 g liquid cream - 1
100 g ground hazelnuts - 2
280 g dark chocolate - 3
100 g egg yolk - 4
200 g egg white - 5
1 pinch fine (or table) salt - 6
100 g caster sugar - Total weight: 980 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start 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.
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.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 % |
How much will it cost?
- For 12 people : 5.01 €
- Per person : 0.42 €
Note : These prices are only approximate.
Source
Based on a recipe by the very talented pastry chef Nina Metayer.More recipes?
This recipe uses (among others) | Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Little chocolate and hazelnut fondants, Millefeuille, Chocolate sauce, Chocolate rice pudding, "BN style" chocolate-filled biscuits, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Spicy mustard cauliflower cheese, Penne with Mushrooms, Pasta with mushrooms, Blackberry and almond fondant tart, Parisian-style chocolate custard tart, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Coconut tuiles, Swiss meringues, Baked Alaska, How to add beaten eggs whites to a mixture, Cigarettes Russes (Piroulines), ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, Oaty walnut cake , Vanilla sugar, Crusty pistachio, almond and apricot flan, Cannelés, ... All |
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