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!
58 K 4.8/5 (16 reviews)
55 min.
Easy
4 people
7 IngredientsLast modified on: November 26th 2017
For 4 people, you will need:
- 1
70 ml liquid cream - 2
35 ml ground hazelnuts - 3
119 ml dark chocolate - 4
35 ml egg yolk - 5
70 ml egg white - 6
1⁄3 pinch fine (or table) salt - 7
35 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 70 ml liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the 35 ml ground hazelnuts out on this.
Take 70 ml liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the 35 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 119 ml dark chocolate.
Stage 4 - 2 min.
When the chocolate is completely melted, turn off the heat and add 70 ml liquid cream (not too cold).
Mix well.
Mix well.
Stage 5 - 4 min.
Fold in 35 ml egg yolk, then the toasted ground hazelnuts.
Stage 6 - 5 min.
Beat 70 ml egg white with 1⁄3 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 35 ml caster sugar.
This is the secret of a successful chocolate mousse.
Finish by folding in 35 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 | 20 RDI=7 % | 100 RDI=10 % | 80 RDI=10 % | 1,230 RDI=60 % | 5,130 RDI: 60 % |
| Per 100 g | 5 RDI=2 % | 30 RDI=3 % | 20 RDI=4 % | 360 RDI=20 % | 1,510 RDI: 20 % |
| Per person | 4 RDI=2 % | 30 RDI=2 % | 20 RDI=3 % | 310 RDI=20 % | 1,280 RDI: 20 % |
How much will it cost?
- For 4 people : 1.75 €
- 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: Mint and chocolate cream, Moist chocolate cake, Paris flan filling, Chocolate cream with a crunch, irish coffee mousse, Chocolate madeleines, ... See them all 36
Liquid cream
Like these other recipes: Cauliflower and chickpea purée, Mushrooms on toast, French style, Eton mess, Spaghetti with mussels and basil, Pain perdu, ... See them all 170
Egg white
Like these other recipes: Verrine of avocado mousse and crab, Strawberry sorbet, Hazelnut and orange cake, How to add beaten eggs whites to a mixture, Pistachio powder or paste, ... See them all 52
Egg yolk
Like these other recipes: Panettone, Langoustine sabayon tart, Asparagus "en petit pois", Pistachio confectioner's custard, Crusty cockle tart, ... See them all 73
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020534 K 44.2 14 hours 30 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.February 21th 2011312 K 24 35 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.July 7th 20111.06 M4.5 7 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.September 7th 2018363 K5 1 hour 25 min.
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.December 6th 2015426 K4.8 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
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.