Airy Chocolate Hazelnut Mousse

chocolate mousseIt's hard to think of a dessert that's more elegant than chocolate mousse. Rich-tasting but still light-as-air, it's the perfect end to a meal -- if it's made correctly.

This recipe for Chocolate Hazelnut Mousse isn't difficult to master at all. (And, the addition of toasted hazelnuts will remind you of Nutella.) Pair it with fresh summer berries and this heavenly, creamy dessert will disappear from the table before you know it.


Chocolate Hazelnut Mousse from Epicurious


  • 1 1/4 cup hazelnuts
  • 3 oz. cream cheese, room temp
  • 1/2 cup hazelnut-flavored liqueur, such as Frangelico
  • 9 oz. good quality bittersweet chocolate, chopped
  • 1 cup milk
  • 1/2 cup sugar
  • 2 large eggs
  • 1 cup creme fraiche or whipping cream


1. Toast hazelnuts in oven at 350 until golden being careful not to burn -- about 10 to 15 minutes. Pour hot nuts into a towel and rub with cloth to remove loose skins.

2. Set aside 1/4 cup of nuts for garnish. Process remaining nuts in a blender or food processor into a smooth paste.

3. In a bowl, mash cream cheese, then gradually whisk in liqueur until smoothly blended. Mix in chocolate.

4. In frying pan, heat milk with nut paste and sugar until steaming.

5. In a small bowl, whisk eggs to blend, then add some of the hot liquid to temper eggs, stir, and return entire mixture to pan. Stir over low heat until mixture is thick enough to mound -- about 8 minutes.

6. Remove from heat and add to chocolate mixture. Stir until chocolate melts.

7. Nest bowl in ice water and stir until cool, 5 to 8 minutes, or cover and chill until cool but still easy to stir, about 45 minutes.

8. Whip cream until it holds distinct peaks, then fold smoothly into nut mixture. Pour into individual dishes. Garnish with remaining 1/4 cup hazelnuts, chopped and sprinkled over top.


Image via jules: stonesoup/Flickr

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