Chocolate Hazelnut Mousse | Creamy Dessert
There are few desserts that feel as decadent and yet as light as a well-made mousse. That moment when your spoon sinks through a cloud of airy chocolate, promising a rich, intense flavour is pure magic. This Chocolate Hazelnut Mousse is a recipe I hold very dear. It combines the deep, slightly bitter notes of high-quality dark chocolate with the warm, toasty aroma of roasted hazelnuts. I stumbled upon this combination by accident one evening when I ran out of vanilla extract and decided to add some ground hazelnuts instead, and it’s been a hit ever since.
Unlike some heavy, dense chocolate desserts, this one is all about the texture. It’s unbelievably light, melting on the tongue almost instantly. We achieve this texture by carefully folding in whipped cream and stiffly beaten egg whites, creating thousands of tiny air bubbles that give the mousse its signature lift. The ground hazelnuts don’t just add flavour; they also give a subtle, pleasing graininess that contrasts beautifully with the smoothness of the chocolate.
This is the kind of hazelnut dessert that works beautifully for a special dinner party, but it’s also straightforward enough to whip up for a weekend treat. It looks elegant served in individual glass pots, garnished with a swirl of cream and a few toasted nuts. It’s a recipe that always gets compliments, and one I find myself returning to again and again.
Recipe Overview
This recipe creates a classic chocolate mousse with a sophisticated hazelnut twist. You can expect a deep chocolate flavour, beautifully complemented by the nutty, earthy notes of toasted hazelnuts. The final texture is incredibly light and airy. I’ve found that chilling it for the full four hours is essential for the perfect set; any less and it can be a little too soft.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 30 minutes
- Servings: 6 people
- Difficulty: Medium
Why You’ll Adore This Chocolate Hazelnut Mousse
- Genuine Flavour: We use 70% cocoa dark chocolate, which provides a rich, complex flavour that isn’t cloyingly sweet. The freshly toasted hazelnuts release their aromatic oils, creating a dessert that tastes authentic and profoundly nutty.
- Ready in Under 30 Minutes: The active preparation time for this mousse comes together in about 25-30 minutes. After that, it’s just a hands-off wait while it chills to perfection in the fridge.
- Flexible Recipe: You can easily adapt this to your taste. Add a tablespoon of Frangelico (hazelnut liqueur) or coffee liqueur along with the melted chocolate for a grown-up kick. For a sweeter mousse, use a good quality milk chocolate instead.
- Ideal for Dinner Parties: Because it needs to be made ahead of time to chill, it’s a brilliant dessert for when you’re entertaining. You can have these elegant little pots ready and waiting in the fridge.
- Family Tested: My husband, who’s usually picky about desserts that aren’t cheesecake, asked for seconds! He said it was the perfect balance of rich and light. For another dessert he loves, check out my Peach Crumb Cheesecake.
Ingredients You’ll Need
The quality of your ingredients, especially the chocolate, will make all the difference here. I recommend using a chocolate with at least 70% cocoa solids for a deep flavour. A brand like Green & Black’s or Callebaut works wonderfully. Don’t be tempted to skip toasting the nuts!
- 150g good-quality dark chocolate (70% cocoa solids), roughly chopped
- 75g whole hazelnuts
- 3 large, very fresh free-range eggs, at room temperature
- 75g caster sugar
- 250ml double cream, cold
- 1 tbsp unsalted butter
- A pinch of fine sea salt
- For Garnish (optional): Extra toasted hazelnuts, chocolate shavings, or lightly whipped cream
Sophia’s Tip: Use the freshest eggs you can find. As the eggs are not fully cooked, it’s important to use eggs that are fresh and from a source you trust. In the UK, look for eggs with the British Lion mark for added assurance. You can find more information on egg safety at the Food Standards Agency website.
How to Make Chocolate Hazelnut Mousse
The process involves a few distinct stages, but none are difficult. The key is to be gentle when folding everything together to preserve that all-important airy texture.
- Toast and Prepare the Hazelnuts: Preheat your oven to 180°C (160°C fan). Spread the hazelnuts on a small baking tray and toast for 8-10 minutes, or until they are fragrant and the skins are blistered. Let them cool slightly, then tip them into a clean tea towel and rub them vigorously to remove most of the skins. Set a few aside for garnish, and place the rest in a small food processor. Pulse until they form a coarse, sandy powder.
- Melt the Chocolate: Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (a bain-marie). Make sure the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate is smooth and completely melted. Remove from the heat and set aside to cool for about 5 minutes.
- Prepare the Egg Yolks: Separate your eggs, placing the whites in a large, clean bowl and the yolks in a separate medium bowl. Add the caster sugar and the pinch of salt to the egg yolks and whisk with an electric mixer (or by hand) for 2-3 minutes until pale, thick, and creamy.
- Combine Chocolate and Yolks: Pour the slightly cooled melted chocolate into the egg yolk mixture and stir until fully combined. It will become quite thick at this stage. Stir in the ground hazelnuts.
- Whip the Cream: In a separate bowl, whip the cold double cream until it holds soft peaks. Be careful not to over-whip it, or it will become grainy.
- Whip the Egg Whites: Using clean, dry beaters, whisk the egg whites until they form stiff, glossy peaks. You should be able to turn the bowl upside down without the whites sliding out. Understanding the stages of whipping egg whites is key, and Serious Eats has a great visual guide.
- Fold it All Together: This is the crucial step! What works best for me is using a large metal spoon or spatula. Add about a third of the whipped cream to the chocolate mixture and stir it in to lighten the base. Then, gently fold in the remaining cream. Next, take about a third of the egg whites and fold them in, followed by the rest of the whites in two more additions. Use a gentle cutting and lifting motion to combine everything without knocking out the air.
- Chill to Perfection: Carefully spoon the mousse into 6 small glasses, ramekins, or bowls. Cover with cling film and place in the fridge to chill for at least 4 hours, or ideally overnight, until firm.
- Serve: When ready to serve, garnish with the reserved toasted hazelnuts, some chocolate shavings, or a dollop of whipped cream.
Tips From My Kitchen
- Temperature Control: It is vital that your melted chocolate is not too hot when you add it to the egg yolk mixture. If it is, it can “cook” the yolks, creating a grainy texture. Let it cool for a few minutes until it’s warm, not hot, to the touch.
- The Secret to Folding: I learned that the secret to a light mousse is patience during the folding stage. Use a figure-of-eight motion, cutting through the centre of the mixture and scraping around the sides of the bowl. Stop as soon as you no longer see streaks of white.
- Make-Ahead Magic: This mousse is an excellent make-ahead dessert. You can prepare it fully up to 24 hours before you plan to serve it. Just keep it covered in the fridge. The flavours will meld and deepen overnight.
- Storage: Leftover mousse can be stored in the fridge, covered, for up to 3 days. The texture may become slightly denser each day, but it will still be delicious.
Equipment You’ll Need
- Small food processor or blender (for the hazelnuts)
- Heatproof bowls
- Electric hand mixer or stand mixer
- Spatula or large metal spoon
- Individual serving glasses or ramekins
- Baking tray
Common Mistakes to Avoid
- Over-mixing the Mousse: The most common mistake is being too aggressive when folding the whipped cream and egg whites. This deflates the mixture, leading to a dense, pudding-like consistency instead of a light, airy mousse. Be gentle and patient.
– **Using Cold Eggs:** Room temperature eggs are essential. The whites will whip to a much greater volume, and the yolks will combine more smoothly with the sugar and chocolate. Take them out of the fridge 30-60 minutes before you begin.
– **Rushing the Chill Time:** This mousse needs time to set properly. If you serve it too early, it will be soft and won’t hold its shape. Four hours is the minimum; overnight is even better for the firmest set.
Delicious Variations to Try
Once you’ve mastered the basic recipe, feel free to experiment! This chocolate hazelnut mousse is a wonderful canvas for other flavours.
- A Hint of Orange: Add the finely grated zest of one orange to the egg yolk and sugar mixture. Chocolate and orange are a classic pairing that works beautifully with the hazelnut.
- Coffee Infusion: Dissolve 1 teaspoon of high-quality instant espresso powder in 1 teaspoon of hot water and add it to the melted chocolate. Coffee enhances the depth of the chocolate flavour.
- Add Some Texture: For a delightful crunch, gently fold in some finely chopped chocolate or a handful of crushed biscuits at the very end. The crispy texture in my Biscoff Rice Krispie Treats would be a fantastic addition.
What to Serve With Chocolate Hazelnut Mousse
This hazelnut dessert is rich and satisfying on its own, but a few simple accompaniments can elevate it even further.
- Fresh Berries: A small handful of fresh raspberries or sliced strawberries provides a tart, fresh contrast that cuts through the richness of the chocolate.
- Shortbread Biscuits: A simple, buttery shortbread biscuit served on the side is perfect for dipping and adds a lovely crumbly texture.
- Drink Pairing: A robust coffee like an espresso or a small glass of nutty liqueur like Amaretto or Frangelico complements the dessert’s flavours perfectly.
Frequently Asked Questions
Chocolate Hazelnut Mousse
Ingredients
Method
- Toast and Prepare the Hazelnuts: Preheat your oven to 180°C (160°C fan). Spread the hazelnuts on a small baking tray and toast for 8-10 minutes, or until they are fragrant and the skins are blistered. Let them cool slightly, then tip them into a clean tea towel and rub them vigorously to remove most of the skins. Set a few aside for garnish, and place the rest in a small food processor. Pulse until they form a coarse, sandy powder.
- Melt the Chocolate: Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (a bain-marie). Make sure the bottom of the bowl doesn't touch the water. Stir occasionally until the chocolate is smooth and completely melted. Remove from the heat and set aside to cool for about 5 minutes.
- Prepare the Egg Yolks: Separate your eggs, placing the whites in a large, clean bowl and the yolks in a separate medium bowl. Add the caster sugar and the pinch of salt to the egg yolks and whisk with an electric mixer (or by hand) for 2-3 minutes until pale, thick, and creamy.
- Combine Chocolate and Yolks: Pour the slightly cooled melted chocolate into the egg yolk mixture and stir until fully combined. It will become quite thick at this stage. Stir in the ground hazelnuts.
- Whip the Cream: In a separate bowl, whip the cold double cream until it holds soft peaks. Be careful not to over-whip it, or it will become grainy.
- Whip the Egg Whites: Using clean, dry beaters, whisk the egg whites until they form stiff, glossy peaks. You should be able to turn the bowl upside down without the whites sliding out. Understanding the stages of whipping egg whites is key, and Serious Eats has a great visual guide.
- Fold it All Together: This is the crucial step! What works best for me is using a large metal spoon or spatula. Add about a third of the whipped cream to the chocolate mixture and stir it in to lighten the base. Then, gently fold in the remaining cream. Next, take about a third of the egg whites and fold them in, followed by the rest of the whites in two more additions. Use a gentle cutting and lifting motion to combine everything without knocking out the air.
- Chill to Perfection: Carefully spoon the mousse into 6 small glasses, ramekins, or bowls. Cover with cling film and place in the fridge to chill for at least 4 hours, or ideally overnight, until firm.
- Serve: When ready to serve, garnish with the reserved toasted hazelnuts, some chocolate shavings, or a dollop of whipped cream.
Notes
This Chocolate Hazelnut Mousse has become a true staple in my dessert repertoire. It feels special enough for an occasion but is secretly quite simple to assemble. I truly hope you enjoy the deep, satisfying flavour and the wonderfully light texture as much as my family and I do. I’d love to hear how it turns out for you – please leave a comment below to share your experience!
From my kitchen to yours,
Sophia
