1,497 easy and fully explained recipes, with +66K photos and 78 videos

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!

56 K 4.8/5 (16 reviews)

55 min.

Easy

5.05 €

6 people

7 Ingredients

Last modified on: November 26^th 2017

For this recipe: I want to make it (285×) I made it (366×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 6 people, you will need:

1 3.5 oz liquid cream
2 1.8 oz ground hazelnuts
3 6.2 oz dark chocolate
4 1.8 oz egg yolk
5 3.5 oz egg white
6 ½ pinch fine (or table) salt
7 1.8 oz caster sugar

Change to the quantities for:

4 people 6 people 12 people 24 people 36 people

Change measures:

Metric

Metric weight Metric volumes

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.

Preheat the oven to 320°F (160°C).

Take 3.5 oz liquid cream out of the fridge.

Lay a sheet of cooking parchment on a baking sheet and spread the 1.8 oz 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 6.2 oz dark chocolate.

Stage 4 - 2 min.

When the chocolate is completely melted, turn off the heat and add 3.5 oz liquid cream (not too cold).

Mix well.

Stage 5 - 4 min.

Fold in 1.8 oz egg yolk, then the toasted ground hazelnuts.

Stage 6 - 5 min.

Beat 3.5 oz egg white with ½ 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 1.8 oz 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	150 RDI=10 %	120 RDI=20 %	1,770 RDI=90 %	7,430 RDI: 90 %
Per 100 g	5 RDI=2 %	30 RDI=3 %	20 RDI=4 %	360 RDI=20 %	1,520 RDI: 20 %
Per person	4 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 6 people : 2.55 €
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

Caramelised apple pie

Apple pie made with caramelised apples.
September 11^th 2018261 K4.3 1 hour 55 min.

Herb salad

Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
October 13^th 2010231 K4.6 25 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21^th 2017467 K4.2 2 hours 15 min.

Foie gras cured in salt

This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
December 23^th 2017567 K5 2 days 16 hours 30 min.

You should not leave egg yolks in contact with sugar

You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
February 21^th 2011128 K5

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.