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
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: Chocolate eclairs, Nanou's chocolate cake, Brownies, Chocolate ganache, Flaky brownie brioche, ... See them all 36
Liquid cream
Like these other recipes: Chicken Brussels pie, Fresh mint ice-cream, Potato gratin with 3 cheeses, Cream of cauliflower soup with smoked haddock , Sausage mushroom and cheese crumble, ... See them all 170
Egg white
Like these other recipes: Coconut "croute à thé", Viennese Shortbread, Oat financiers for Louise, Piped petits-fours, Almond macaroon cake, ... See them all 52
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025476 K 25 20 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019642 K 24.4 2 hours 35 min.
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine. May 10th 2023255 K 24.6 2 hours 45 min.
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach. April 17th 2022420 K 14 1 hour 15 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015409 K3.3 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.