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
24 people
7 IngredientsLast modified on: November 26th 2017
For 24 people, you will need:
- 1
400 g liquid cream - 2
200 g ground hazelnuts - 3
560 g dark chocolate - 4
200 g egg yolk - 5
400 g egg white - 6
2 pinches fine (or table) salt - 7
200 g caster sugar - Total weight: 1,960 grams
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 400 g liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the 200 g ground hazelnuts out on this.
Take 400 g liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the 200 g 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 560 g dark chocolate.
Stage 4 - 2 min.
When the chocolate is completely melted, turn off the heat and add 400 g liquid cream (not too cold).
Mix well.
Mix well.
Stage 5 - 4 min.
Fold in 200 g egg yolk, then the toasted ground hazelnuts.
Stage 6 - 5 min.
Beat 400 g 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 200 g caster sugar.
This is the secret of a successful chocolate mousse.
Finish by folding in 200 g 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 | 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 % |
How much will it cost?
- For 24 people : 10.05 €
- Per person : 0.45 €
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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: Chocolate orangettes for Erika, Mousse with two chocolates, Hot chocolate, Chocolate madeleines, "BN style" chocolate-filled biscuits, ... See them all 36
Liquid cream
Like these other recipes: Spring veal sauté , French toast "cordon bleu", Blackberry and almond fondant tart, Chantilly cream, Chocolate cream with a crunch, irish coffee mousse, ... See them all 170
Egg white
Like these other recipes: Hazelnut and orange cake, Calissons, Amiens macaroons, Almond tuiles, Coconut "croute à thé", ... See them all 52
Ground hazelnuts
Like these other recipes: Rich hazelnut buttercream, Tyrolean apple crumble, Chestnut moelleux, Smart plum tart, Autumn apple and plum crumble pie, ... See them all 11
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