This Chocolate Hazelnut Mousse is sophisticated and indulgent, making it the perfect treat for a special occasion or just because … dessert! Chocolate Hazelnut Mousse is a lesson in complimentary contrasts; it’s at once decadent with a rich depth of flavor, yet light and airy with a cloud-like mouth feel.
You might think a dessert of this caliber is finicky and complicated to put together, but again; to the contrary. This recipe requires no baking, no cooking, no tempering of eggs, or whipping of egg whites. The ingredients list is short, simple, and easy to find at your local grocery store, or on Amazon. Even more impressive, you can have this amazing dessert on the table in about an hour. Prep, cleaning and inactive time included. Chocolate Hazelnut Mousse is such a breeze to make, it’ll become your hero wherever and whenever a strong mealtime finish is called for.
Imagine, your friends and family are gathered for a holiday and you’re responsible for putting on the ritz with an energy level hovering just above empty, what are you to do? The answer; Chocolate Hazelnut Mousse. You’re hosting a dinner party and are in need of a luxurious, make-ahead dessert to give yourself a little breathing room the day of, what fits the bill? The answer; Chocolate Hazelnut Mousse. Want to romance your sweetie with something sweet? The answer; Chocolate Hazelnut Mousse. Your weekly dinner rotation is getting stale and your family is about to revolt, so how do you calm the masses? Chocolate Hazelnut Mousse! Want to accomplish world peace? Chocolate Hazelnut Mousse could be the answer. You won’t know until you make and serve it with reckless abandon!
Chocolate Hazelnut Mousse
- Yield: Serves 4-6 1x
Ingredients
Chantilly Cream
- 1 cup heavy cream
- 2 teaspoons powdered sugar
- 1 teaspoon vanilla extract
- Small pinch of sea salt
Mousse
- 1 cup heavy cream
- 1 cup chocolate hazelnut spread (I use Rigoni di Asiago, organic, extra creamy, Nicciolata hazelnut spread with cocoa, but Nutella will do the trick.)
- ½ cup crème fraiche (you can substitute sour cream but it’s not as creamy or tangy resulting in a slightly inferior flavor and texture.)
- 3 teaspoons hazelnut liqueur (you can replace with 2 teaspoons hazelnut extract and 2 teaspoons powdered sugar.)
- 1 teaspoon vanilla extract
- ½ teaspoon espresso powder
- Small pinch of sea salt
- Top with desired amount of whipped Chantilly cream
- Garnish with crushed, toasted hazelnuts and chocolate shavings
Instructions
Chantilly Cream
- In the bowl of a stand mixer, using the whisk attachment, begin whipping the heavy cream (you can use a hand mixer or handheld whisk and bowl, if you prefer.)
- When the cream begins to thicken, add the powdered sugar, vanilla and pinch of salt.
- Whisk just until stiff peaks start to form. Gently place the whipped Chantilly cream into a small bowl, cover with cling wrap and refrigerate until you’re ready to assemble the mousse.
Chocolate Hazelnut Mousse
- Using the same stand mixer, hand mixer, or handheld whisk and bowl, whip the heavy cream just until firm peaks begin to form. Set aside in the refrigerator as you bring the other ingredient together.
- In a large bowl, mix the chocolate hazelnut spread, crème fraiche, hazelnut liqueur (or extract and powdered sugar), vanilla extract, powdered espresso, and pinch of sea salt until thoroughly combined.
- Remove the whipped cream (not the Chantilly cream) from the refrigerator and gently fold it into the chocolate hazelnut mixture until everything is a uniform brown and no streaks remain.
- Gently spoon or pipe the mousse into individual serving bowls or cups. Top with your desired amount of Chantilly cream. Cover with cling wrap and place in the refrigerator to cool and firm up for at least 20 minutes, or up to 3 days.
- Just before serving, remove the mousse from the refrigerator. Remove the cling wrap and garnish with coarsely chopped toasted hazelnuts and/or chocolate shavings.
