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!
56 K 4.8/5 (16 reviews)
55 min.
Easy
36 people
7 IngredientsLast modified on: November 26th 2017
For 36 people, you will need:
- 1
1 lb + 5.1 oz liquid cream - 2
10.6 oz ground hazelnuts - 3
2 lb + 5.0 oz dark chocolate - 4
10.6 oz egg yolk - 5
1 lb + 5.1 oz egg white - 6
3 pinches fine (or table) salt - 7
10.6 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 1 lb + 5.1 oz liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the 10.6 oz ground hazelnuts out on this.
Take 1 lb + 5.1 oz liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the 10.6 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 2 lb + 5.0 oz dark chocolate.
Stage 4 - 2 min.
When the chocolate is completely melted, turn off the heat and add 1 lb + 5.1 oz liquid cream (not too cold).
Mix well.
Mix well.
Stage 5 - 4 min.
Fold in 10.6 oz egg yolk, then the toasted ground hazelnuts.
Stage 6 - 5 min.
Beat 1 lb + 5.1 oz egg white with 3 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 10.6 oz caster sugar.
This is the secret of a successful chocolate mousse.
Finish by folding in 10.6 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 | 160 RDI=60 % | 900 RDI=90 % | 710 RDI=110 % | 10,640 RDI=530 % | 44,550 RDI: 530 % |
| 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 36 people : 15.05 €
- 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: Chocolate Chantilly , Chocolate mousse, Chocolate mendiants, Chocolate eclairs, Brownies, ... See them all 36
Liquid cream
Like these other recipes: Paris flan filling, Leek fondue, Crunchy blackcurrant and mascarpone cream verrine, Mousse with two chocolates, Blackberry and almond fondant tart, ... See them all 170
Egg white
Like these other recipes: How to beat egg whites, Strawberry sorbet, Meringues, Hazelnut and orange cake, Financier batter, ... See them all 52
Egg yolk
Like these other recipes: Potato galette, Chocolate cream, Clementine confectioner's custard, Béarnaise sauce, Apple and almond gratin, ... See them all 73
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.