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!
54 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 ml liquid cream - 2
300 ml ground hazelnuts - 3
1 litre 50 ml dark chocolate - 4
300 mls egg yolk - 5
600 mls egg white - 6
3 pinches fine (or table) salt - 7
300 mls 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 600 ml liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the 300 ml ground hazelnuts out on this.
Take 600 ml liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the 300 ml 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 1 litre 50 ml dark chocolate.
Stage 4 - 2 min.
When the chocolate is completely melted, turn off the heat and add 600 ml liquid cream (not too cold).
Mix well.
Mix well.
Stage 5 - 4 min.
Fold in 300 mls egg yolk, then the toasted ground hazelnuts.
Stage 6 - 5 min.
Beat 600 mls 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 mls caster sugar.
This is the secret of a successful chocolate mousse.
Finish by folding in 300 mls 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: Millefeuille, Leopard cake, Mousse with two chocolates, Viennese Shortbread, Chocolate tart, ... See them all 36
Liquid cream
Like these other recipes: Shallot confit tart, Household cake (Gâteau de ménage), Spring veal sauté , Apple and almond gratin, Rosemary steamed fish, ... See them all 167
Egg white
Like these other recipes: Pistachio powder or paste, Nougat, Marzipan (almond paste), Brioche royale, How to add beaten eggs whites to a mixture, ... See them all 52
Egg yolk
Like these other recipes: Gnocchi alla romana, Quiche filling mixture, Salmon chard rolls, Crème brulée, Smoked salmon sacristains, ... See them all 73
Other recipes you may also like
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.76 M 23.4 40 min.
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.February 21th 2011265 K4.2 40 min.
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019606 K 14.6 1 hour 30 min.
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.September 7th 2018321 K4.6 2 hours
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.November 11th 2012299 K5 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.