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!
50 K 4.8/5 (16 reviews)
55 min.
Easy
6 people
7 IngredientsLast modified on: November 26th 2017
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 measures:
Times for this recipe
Preparation: 30 min.
Cooking: 30 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 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.
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.
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.
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.
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.
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 % |
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)
Dark chocolate
Like these other recipes: Italian hot chocolate , Chocolate almond cookies, Chocolate cream with a crunch, irish coffee mousse, Chocolate cream, Chocolate ganache, ... See them all 36
Liquid cream
Like these other recipes: Filet mignon with asparagus, Beurre blanc sauce, Pistachio panna cotta with custard, Chocolate sauce, Potato gratin with 3 cheeses, ... See them all 165
Egg white
Like these other recipes: Verrine of avocado mousse and crab, Peach and verbena feuilleté, Two-coloured chocolate-orange tart, Armagnac marzipan, Clafoutis "Marie-Antoinette", ... See them all 52
Egg yolk
Like these other recipes: Panettone, Chaud-froid of grapefruit, pineapple and lime custard , Gâteau Breton (Brittany butter cake), Lemon Confectioner's Custard, Chicken breasts in a potato crust, ... See them all 72
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.65 M 74.3 4 hours 40 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.October 30th 2021433 K4.6 5 hours 30 min.
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.October 3rd 2010329 K5 1 hour 25 min.
Millefeuille
Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry.October 13th 2010327 K4.6 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.