The Chocolate Hazelnut Mousse is a rich, velvety dessert made with dark chocolate, whipped cream, and hazelnut liqueur. It’s a decadent treat perfect for special occasions or as a sophisticated finish to a dinner party.
Prepare a Double Boiler:
Fill a saucepan with 1 inch of water and bring it to a simmer.
Place the chopped chocolate and butter in a heatproof bowl and set it over the saucepan, ensuring the bottom of the bowl doesn’t touch the water.
Melt the Chocolate and Butter:
Stir the chocolate and butter until smooth and fully melted.
Remove from heat and stir in the hazelnut liqueur and vanilla extract.
Let the mixture cool slightly while preparing the eggs.
Whisk the Egg Yolks and Sugar:
In a separate bowl, whisk together egg yolks and half of the sugar (2 tbsp) until thick, pale, and creamy (about 2-3 minutes).
Gradually add the slightly cooled chocolate mixture, whisking to combine.
Set aside.
Beat the Egg Whites:
In a clean mixing bowl, beat the egg whites and salt until soft peaks form.
Add Sugar and Whip to Stiff Peaks:
Gradually add the remaining 2 tbsp sugar and continue beating until stiff peaks form and the mixture is glossy.
Be careful not to overbeat.
Beat the Heavy Cream:
In another chilled bowl, beat the heavy cream until soft peaks form.
Be careful not to over-whip.
Combine the Mixture:
Gently fold the whipped cream into the chocolate mixture until just combined.
Incorporate the Egg Whites:
Gently fold the egg whites into the chocolate mixture in two additions, using a spatula and being careful not to deflate the mixture.
The mousse should be light, airy, and fully incorporated.
Divide the Mousse:
Spoon the mousse evenly into 6 serving glasses or ramekins.
Smooth the tops with a spatula.
Chill the Mousse:
Refrigerate for at least 2 hours or until set and firm.
Garnish the Mousse:
Just before serving, top each mousse with a dollop of whipped cream, a sprinkle of crushed hazelnuts, and chocolate shavings.
Add a mint leaf for a pop of color (optional).
Serve and Enjoy:
Serve chilled for the best texture and flavor.
Serve the chocolate hazelnut mousse in elegant glasses or ramekins.
For added visual appeal, layer the mousse with whipped cream and chocolate shavings.
Espresso Mousse: Add 1 tbsp instant espresso powder to the melted chocolate for a mocha flavor.
Nut-Free Option: Substitute the hazelnut liqueur with dark rum or coffee liqueur.
Vegan Mousse: Use dark chocolate, coconut cream, and aquafaba (whipped chickpea water) for a dairy-free version.
Extra Crunch: Add a layer of crushed hazelnut praline at the bottom of each serving glass for a crunchy texture.
6 servings