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Chocolate Hazelnut Mousse Recipe

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4.9 from 53 reviews

This rich and creamy Chocolate Hazelnut Mousse combines the intense flavor of dark chocolate with crunchy toasted hazelnuts for a decadent dessert. Whipped heavy cream and fluffy egg whites create a light, airy texture that melts in your mouth. Perfect for special occasions or an elegant treat, this mousse is chilled to perfection before serving.

Ingredients

Chocolate Base

  • 200g dark chocolate (70% cocoa or higher)

Cream and Egg Whites

  • 300ml heavy cream
  • 3 large egg whites
  • 50g granulated sugar

Add-ins

  • 100g toasted hazelnuts (chopped)

Instructions

  1. Melt the Chocolate: Place the dark chocolate in a heatproof bowl set over simmering water, stirring occasionally until it becomes smooth and fully melted. Remove from heat and let it cool slightly.
  2. Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form, creating a light and fluffy texture.
  3. Beat Egg Whites and Sugar: Whisk the egg whites until frothy. Gradually add the granulated sugar while continuing to beat the mixture until stiff peaks form, providing volume and stability to the mousse.
  4. Combine Chocolate and Cream: Gently fold the melted chocolate into the whipped cream until fully combined, taking care not to deflate the airy texture.
  5. Incorporate Egg Whites: Carefully fold the beaten egg whites into the chocolate and cream mixture, mixing just enough to blend without losing the mousse’s lightness.
  6. Add Hazelnuts: Stir in the chopped toasted hazelnuts evenly throughout the mousse to add a crunchy texture and nutty flavor.
  7. Chill and Serve: Spoon the mousse into individual serving dishes and refrigerate for at least two hours to set and develop flavor. Serve chilled.

Notes

  • Use high-quality dark chocolate with at least 70% cocoa for a deep, rich flavor.
  • Ensure the melted chocolate is cooled slightly before folding to prevent melting the whipped cream and egg whites.
  • To toast hazelnuts, spread them evenly on a baking sheet and roast at 180°C (350°F) for 8-10 minutes, then chop once cooled.
  • For extra smoothness, you can strain the melted chocolate before folding.
  • Consume within 2 days for best freshness and texture.

Find it online: https://oliviabakes.com/chocolate-hazelnut-mousse-recipe/