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Chocolate Hazelnut Mousse Recipe

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4.9 from 138 reviews

This decadent Chocolate Hazelnut Mousse combines rich dark chocolate with toasted hazelnuts and airy whipped cream for a luxurious, creamy dessert perfect for special occasions or an indulgent treat. Light yet intensely chocolatey, this mousse delivers a delightful contrast of smooth texture and crunchy hazelnut bits.

Ingredients

Chocolate Mixture

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

Cream Mixture

  • 300ml heavy cream

Egg Whites

  • 3 large egg whites
  • 50g granulated sugar

Additional

  • 100g toasted hazelnuts, chopped

Instructions

  1. Melt Chocolate: Place the dark chocolate in a heatproof bowl and set it over a pan of simmering water, stirring occasionally until completely melted and smooth. Remove from heat and let cool slightly.
  2. Whip Cream: In a separate chilled bowl, whip the heavy cream using an electric mixer until soft peaks form, meaning the cream holds shape lightly but is still smooth and slightly droopy.
  3. Beat Egg Whites: In another clean, dry bowl, whisk the egg whites until frothy. Gradually add the granulated sugar while continuing to whisk until stiff peaks form—when the mixture stands up firmly without collapsing.
  4. Combine Chocolate and Cream: Gently fold the melted chocolate into the whipped cream using a spatula, folding carefully to preserve the airy texture without deflating the cream.
  5. Fold in Egg Whites: Carefully fold the beaten egg whites into the chocolate and cream mixture in batches, maintaining the light, airy consistency of the mousse.
  6. Add Hazelnuts: Sprinkle in the chopped toasted hazelnuts and fold gently to distribute evenly throughout the mousse without breaking down the texture.
  7. Chill Mousse: Spoon the mousse into individual serving dishes or a large bowl, cover, and refrigerate for at least two hours to set and develop flavors before serving.

Notes

  • Use high-quality dark chocolate with at least 70% cocoa for the best rich flavor.
  • Ensure egg whites bowl and whisk are completely clean and dry for proper aeration.
  • Gently folding ingredients is key to keeping the mousse light and fluffy.
  • To save time, toast hazelnuts in a dry skillet over medium heat until fragrant and golden, then chop once cooled.
  • Serve chilled and garnish with extra hazelnuts or chocolate shavings for presentation.
  • Contains raw egg whites; use fresh, pasteurized eggs if concerned about food safety.

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