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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!

54 K 4.8/5 (16 reviews)

55 min.

Easy

5.05 €

24 people

7 Ingredients

Last modified on: November 26^th 2017

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For 24 people, you will need:

1 14.1 oz liquid cream
2 7.0 oz ground hazelnuts
3 1 lb + 8.6 oz dark chocolate
4 7.0 oz egg yolk
5 14.1 oz egg white
6 2 pinches fine (or table) salt
7 7.0 oz caster sugar

Change to the quantities for:

4 people 6 people 12 people 24 people 36 people

Change measures:

Metric

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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 14.1 oz liquid cream out of the fridge.

Lay a sheet of cooking parchment on a baking sheet and spread the 7.0 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 1 lb + 8.6 oz dark chocolate.

Stage 4 - 2 min.

When the chocolate is completely melted, turn off the heat and add 14.1 oz liquid cream (not too cold).

Mix well.

Stage 5 - 4 min.

Fold in 7.0 oz egg yolk, then the toasted ground hazelnuts.

Stage 6 - 5 min.

Beat 14.1 oz egg white with 2 pinches 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 7.0 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	110 RDI=40 %	600 RDI=60 %	470 RDI=70 %	7,090 RDI=360 %	29,700 RDI: 360 %
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

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