This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
36 people
7 IngredientsLast modified on: November 26th 2017
For 36 people, you will need:
- 1
600 g liquid cream - 2
300 g ground hazelnuts - 3
840 g dark chocolate - 4
300 g egg yolk - 5
600 g egg white - 6
3 pinches fine (or table) salt - 7
300 g caster sugar - Total weight: 2,940 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 600 g liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the 300 g ground hazelnuts out on this.
Take 600 g liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the 300 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 840 g dark chocolate.
Stage 4 - 2 min.
When the chocolate is completely melted, turn off the heat and add 600 g liquid cream (not too cold).
Mix well.
Mix well.
Stage 5 - 4 min.
Fold in 300 g egg yolk, then the toasted ground hazelnuts.
Stage 6 - 5 min.
Beat 600 g 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 300 g caster sugar.
This is the secret of a successful chocolate mousse.
Finish by folding in 300 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 | 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: Flaky brownie brioche, Hot chocolate, How to make chocolate chips, Chestnut Fudge Cupcakes, Half-cooked chocolate cake with raspberry coulis, ... See them all 36
Egg white
Like these other recipes: Calissons, Oat financiers for Louise, Croute à thé, Eton mess, Ice-cream Vacherin, ... See them all 52
Liquid cream
Like these other recipes: Chicken with spinach in a cream sauce , Cauliflower and chickpea purée, Sea bass with coriander cream en papillote, Tatin apples with mascarpone cream, Triple-Cheese Pumpkin Gratin, ... See them all 170
Ground hazelnuts
Like these other recipes: Hazelnut and orange cake, Chestnut moelleux, Piedmont pyramids, Little cakes with a chocolate and hazelnut centre, Plum and hazelnut crumble, ... See them all 11
Other recipes you may also like
Comtoise tart for Seàn
This tart has all the flavour of the Franche-Comté: the puff-pastry base is covered with diced Morteau sausage and fried potatoes. This is topped with cancoillotte cheese - totally delicious!March 10th 202185 K4.2 1 hour 50 min.
Creamy Comtoise artichoke gratin
This is an artichoke recipe with a difference: we'll be using both heart and leaves, first steamed, then lightly sautéed before being blended with cancoillotte cheese to make a creamy purée. This is then browned in individual ramekins.December 9th 202033 K 50 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).February 21th 2011253 K 24.2 1 hour 7 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee.March 10th 2019309 K3.8 1 hour 15 min.
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.November 26th 2011303 K4.1 1 hour 25 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.