Chocolate Hazelnut Mousse | Bakewell Junction
I would have shared this post with you a week ago but my first try at making mousse was a failure. It never set up and was kinda soupy. The taste was great but it just wasn’t mousse. To add to my disappointment, the recipe was supposed to be easy. I set about trying to find a better recipe and one of the comments on a recipe I was considering (can’t remember which one) recommended Wolfgang Puck’s recipe which turned out wonderfully.
You’ll love this recipe. It’s delicious and addicting. There isn’t an overwhelming flavor of hazelnuts, so if you’re not a fan of hazelnuts, don’t worry you’ll just wonder why it tastes so good. I would recommend using individual sized containers to hold the mousse otherwise you might find yourself eating an entire recipe of mousse spoonful after spoonful – just sayin’.
The reason for this recipe combination is the Chocolate Party hosted by Roxana’s Home Baking. I like hazelnuts and who doesn’t love chocolate?
Chocolate Hazelnut Mousse
Yield: 8 servings Cook Time: 10 minutes
- 4 egg yolks
- 3/4 cup sugar, divided
- 5 ounces semi-sweet chocolate (I used Ghirardelli semi-sweet chocolate chips)
- 5 ounces milk chocolate (I used Ghirardelli milk chocolate chips)
- 1 tablespoon Frangelico
- 1 teaspoon hazelnut extract
- 1/2 cup heavy cream
- 8 large egg whites
- 2 tablespoons lemon juice
- whole hazelnuts for garnish
Step 1: In a large bowl combine egg yolks and 1/4 cup sugar; set aside. Melt chocolate over hot water or in the microwave. Stir chocolate to ensure it’s of smooth consistency. My chocolate had little lumps that were difficult to smooth out.
Step 2: Bring cream to a boil in a small sauce pan. Mix cream into the melted chocolate until completely combined. Let cool for 5 to 10 minutes. Mix the Frangelico and hazelnut extract into the chocolate mixture. Mix the chocolate mixture slowly into the egg yolk mixture so the yolks don’t begin to cook. Set aside.
Step 3: Using a stand mixer with the whisk attachment, mix egg whites and lemon juice. Beat until soft peaks appear. Add 1/2 cup sugar and continue beating on high until stiff and shiny.
Step 4: Fold 1/3 of the egg whites into the chocolate mixture. Repeat with the remaining egg whites in two equal additions. Spoon or pour into individual serving bowls and refrigerate six hours to overnight. Garnish with whole hazelnuts before serving. Try not to eat the entire recipe.
Recipe adapted from Wolfgang Puck’s Heavenly Chocolate Mousse.
Tips: Store in the refrigerator.
Our #ChocolateParty June theme is hazelnuts and chocolate. If you’d like to join in, please follow these rules:
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
Add your link to the Chocolate Hazelnut Party.
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