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!
63 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
100 ml liquid cream - 2
50 ml ground hazelnuts - 3
175 ml dark chocolate - 4
50 ml egg yolk - 5
100 ml egg white - 6
½ pinch fine (or table) salt - 7
50 ml 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 100 ml liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the 50 ml ground hazelnuts out on this.
Take 100 ml liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the 50 ml 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 175 ml dark chocolate.
Stage 4 - 2 min.
When the chocolate is completely melted, turn off the heat and add 100 ml liquid cream (not too cold).
Mix well.
Mix well.
Stage 5 - 4 min.
Fold in 50 ml egg yolk, then the toasted ground hazelnuts.
Stage 6 - 5 min.
Beat 100 ml 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 50 ml caster sugar.
This is the secret of a successful chocolate mousse.
Finish by folding in 50 ml 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: Nanou's chocolate cake, Viennese Shortbread, Chocolate sauce, Chocolate ganache, Chocolate tart, ... See them all 36
Egg white
Like these other recipes: Macarons (the original French macaroons) , Almond tuiles, Coconut tuiles, Oat financiers for Louise, Mousse with two chocolates, ... See them all 52
Liquid cream
Like these other recipes: Scallops with sorrel and Noilly Prat, Fish fillet with leeks and mustard cream, Chocolate and vanilla crème brûlée, Green beans and potatoes with Morbier cream sauce, Spaghetti with mussels and basil, ... See them all 170
Ground hazelnuts
Like these other recipes: Tyrolean apple crumble, Autumn apple and plum crumble pie, Hazelnut and orange cake, Little cakes with a chocolate and hazelnut centre, Piedmont pyramids, ... See them all 11
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