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Chocolate Hazelnut Mousse

Yields6 ServingsPrep Time25 minsCook Time10 minsTotal Time2 hrs 30 mins

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.

Chocolate Hazelnut Mousse

For the Mousse
 8 oz Dark Chocolate (60-70% cocoa, finely chopped)
 ¼ cup Hazelnut Liqueur (e.g., Frangelico)
 2 tbsp Unsalted Butter (cubed)
 3 Large Eggs, separated (room temperature)
 ¼ cup Granulated Sugar
 1 cup Heavy Cream (chilled)
 ¼ tsp Salt
 ½ tsp Vanilla Extract
For Garnish
 Whipped Cream
 Crushed Toasted Hazelnuts
 Chocolate Shavings
 Mint Leaves (optional)
Melt the Chocolate
1

  1. 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.

  2. 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.

Whip the Egg Yolks
2

  1. 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.

Whip the Egg Whites
3

  1. Beat the Egg Whites:

    • In a clean mixing bowl, beat the egg whites and salt until soft peaks form.

  2. 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.

Whip the Cream
4

  1. Beat the Heavy Cream:

    • In another chilled bowl, beat the heavy cream until soft peaks form.

    • Be careful not to over-whip.

Fold and Combine
5

  1. Combine the Mixture:

    • Gently fold the whipped cream into the chocolate mixture until just combined.

  2. 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.

Chill and Set
6

  1. Divide the Mousse:

    • Spoon the mousse evenly into 6 serving glasses or ramekins.

    • Smooth the tops with a spatula.

  2. Chill the Mousse:

    • Refrigerate for at least 2 hours or until set and firm.

Garnish and Serve
7

  1. 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).

  2. Serve and Enjoy:

    • Serve chilled for the best texture and flavor.

Serving and Presentation
8

  • Serve the chocolate hazelnut mousse in elegant glasses or ramekins.

  • For added visual appeal, layer the mousse with whipped cream and chocolate shavings.

Tips and Variations
9

  • 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.

Nutrition Facts

6 servings

Serving size