Chocolate Mousse with Hazelnut Whipped Cream
Chocolate Mousse with Hazelnut Whipped Cream
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 408
- Total Fat
- 32
- Saturated Fat
- 17
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 6
- Cholesterol
- 158
- Sodium
- 75
- Total: 2 hr 50 min (includes cooling and chilling time)
- Active: 40 min
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 408
- Total Fat
- 32
- Saturated Fat
- 17
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 6
- Cholesterol
- 158
- Sodium
- 75
- Total: 2 hr 50 min (includes cooling and chilling time)
- Active: 40 min
Ingredients
Chocolate Mousse:
4 ounces dark chocolate, chopped
2 tablespoons unsalted butter
Pinch kosher salt
3 large eggs, separated
1/2 teaspoon vanilla extract
1/4 cup sugar
1/2 cup heavy cream
Hazelnut Whipped Cream:
1/2 cup heavy cream
2 tablespoons sugar
1 teaspoon hazelnut liqueur, such as Frangelico
Toppings:
1/4 cup toasted chopped hazelnuts
Chocolate shavings
Directions
- For the mousse: Fill a small saucepot halfway with water and bring to a boil. Put chocolate, butter and salt into a heat-resistant medium bowl and place the bowl on top of the pot. When the chocolate has melted, about 5 minutes, stir it with a spatula to blend. Remove from the heat and let cool slightly. Whisk the egg yolks and vanilla into the cooled chocolate; the mixture will thicken as it cools.
- In a medium bowl, beat the egg whites with an electric mixer on medium speed until foamy, 1 to 2 minutes. Add 2 tablespoons of the sugar and continue beating until stiff peaks form.
- In a separate bowl, beat the cream with an electric mixer until frothy. Add the remaining 2 tablespoons sugar and continue beating until stiff peaks form.
- Using a spatula, fold the whipped egg whites into the chocolate mixture in batches and gently blend until no streaks remain. Next, fold in the whipped cream in batches until blended.
- Spoon a heaping 1/4 cup of the mousse into six 4-ounce ramekins or serving cups. Cover and chill for at least 2 hours.
- For the whipped cream: Using an electric mixer, whip the cream until frothy. Add the sugar and liqueur and beat until stiff peaks form.
- To serve, spoon a dollop of whipped cream onto the mousse and sprinkle with toasted hazelnuts and shaved chocolate.
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pmakowi
What a great chocolate mousse, my daughter and I have made it several times already. Receipe is easy to follow, you can use less sugar so it is not as sweet...
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