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Chocolate hazelnut mousse
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Magical chocolate mousse that vanishes from the dessert table in seconds.
Ingredients:
  • 50g (1/4 cup) hazelnuts
  • 150g dark chocolate, coarsely chopped
  • 2 eggs, at room temperature, separated
  • 40.00 gm caster sugar
  • 125ml (1/2 cup) thickened cream
  • 4.40 gm vanilla essence
  • Cocoa powder, to serve
Instructions:
  • Preheat the oven to 180°C. Toast the hazelnuts on a baking tray for 10 minutes, or until fragrant. Remove the skin by rubbing them in a clean tea towel. Let the hazelnuts cool and then roughly chop them.
  • Melt the chocolate in a medium heatproof bowl set over a saucepan of simmering water, stirring with a metal spoon for about 5 minutes until smooth. Be sure the bowl does not touch the water.
  • Take the bowl off the heat and let it cool for 3 minutes. Stir the egg yolks into the melted chocolate using a metal spoon until well combined.
  • In a large, clean, dry bowl, whip the egg whites with an electric mixer until soft peaks form. Slowly add the sugar, 1 teaspoon at a time, whisking thoroughly after each addition until the sugar dissolves.
  • Gently incorporate a third of the fluffy egg whites into the luscious chocolate mixture using a large metal spoon. Follow by folding in the rest of the egg whites until perfectly blended.
  • In a clean medium bowl, combine the cream and vanilla essence. Whisk with a balloon whisk until soft peaks form. Gently fold the cream mixture into the chocolate mixture using a metal spoon until evenly combined.
  • Divide the chocolate mixture among four 125ml (1/2-cup) glasses or serving dishes. Sprinkle hazelnuts on top and top with the remaining chocolate mixture. Chill in the fridge for 3 hours until firm. Enjoy!
  • Sprinkle with a dusting of cocoa powder and elegantly present for serving.

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