Dessert: France – Mousse au Chocolat aux Noisettes Toastées

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 8 oz (225 g) bittersweet chocolate (60–70% cocoa), chopped
- 1 tbsp (15 g) unsalted butter
- 3 large eggs, separated
- 1/3 cup (67 g) granulated sugar
- 1 cup (240 ml) heavy cream, cold
- 1/2 cup (60 g) toasted hazelnuts, skins removed, finely ground
- 2 tbsp (30 ml) Frangelico or other hazelnut liqueur (optional)
- 1 tsp (5 ml) vanilla extract
- Pinch of fine salt
- 2 tbsp (18 g) toasted hazelnuts, chopped, for garnish
- 1 tsp (2 g) unsweetened cocoa powder, for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Spread whole hazelnuts on a baking sheet and toast 8–10 minutes until fragrant and lightly browned. Transfer to a towel, rub to remove most skins, then finely chop half for garnish and pulse the rest in a food processor to a coarse powder; set both aside.
2. Place chopped chocolate and butter in a heatproof bowl set over (but not touching) simmering water (bain-marie). Stir until melted and smooth, then remove from heat and let cool 3–4 minutes.
3. In a medium bowl whisk the egg yolks with vanilla and the optional liqueur until blended. Whisk a few tablespoons of the warm chocolate into the yolks to temper, then stir the yolk mixture back into the remaining chocolate until smooth. Stir in the ground toasted hazelnuts and a pinch of salt. Let cool to lukewarm.
4. In a separate bowl whip the cold heavy cream to soft peaks. Gently fold about one-third of the whipped cream into the chocolate mixture to loosen it, then fold in the remaining cream until uniform and airy.
5. In a clean bowl beat the egg whites to soft peaks, then gradually add the granulated sugar and continue beating to glossy stiff peaks. Gently fold one-third of the beaten egg whites into the chocolate to aerate, then carefully fold in the remainder until no streaks remain—take care not to deflate.
6. Spoon or pipe the mousse into six serving glasses or ramekins, smoothing the tops. Cover and refrigerate at least 2 hours or overnight to set.
7. Before serving, garnish each portion with the reserved chopped toasted hazelnuts and a light dusting of cocoa powder. Serve chilled.