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
12 people
7 IngredientsLast modified on: November 26th 2017
For 12 people, you will need:
- 1
1 cup liquid cream - 2
½ cup ground hazelnuts - 3
1 ½ cup dark chocolate - 4
½ cup egg yolk - 5
1 cup egg white - 6
1 pinch fine (or table) salt - 7
½ cup 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 cup liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the ½ cup ground hazelnuts out on this.
Take 1 cup liquid cream out of the fridge.
Lay a sheet of cooking parchment on a baking sheet and spread the ½ cup 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 ½ cup dark chocolate.
Stage 4 - 2 min.
When the chocolate is completely melted, turn off the heat and add 1 cup liquid cream (not too cold).
Mix well.
Mix well.
Stage 5 - 4 min.
Fold in ½ cup egg yolk, then the toasted ground hazelnuts.
Stage 6 - 5 min.
Beat 1 cup egg white with 1 pinch 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 ½ cup caster sugar.
This is the secret of a successful chocolate mousse.
Finish by folding in ½ cup 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 | 50 RDI=20 % | 300 RDI=30 % | 240 RDI=40 % | 3,550 RDI=180 % | 14,850 RDI: 180 % |
| 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 12 people : 5.05 €
- 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: Moist chocolate cake, Chocolate cream, Hot chocolate, Mousse with two chocolates, Chocolate Chantilly , ... See them all 36
Liquid cream
Like these other recipes: Pear and strawberry verrine with tiramisu cream, Shallot confit tart, Apricot fool, Creamy asparagus and meat timbale, Tagliatelle with cockles, ... See them all 170
Egg white
Like these other recipes: How to add beaten eggs whites to a mixture, Amiens macaroons, Strawberry sorbet, Yvetot Douillons, Spicy hot toasted cashew nuts, ... See them all 52
Ground hazelnuts
Like these other recipes: Chestnut and hazelnut biscuits, Chestnut moelleux, Smart plum tart, Hazelnut and cherry financiers, Piedmont pyramids, ... See them all 11
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