Dark Chocolate Mousse with Hazelnuts
This light and creamy dessert is made by folding airy egg whites and whipped cream into chocolate custard. These can be made a day ahead, covered with plastic wrap and refrigerated.
- Serves
- 6-8
Directions
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Combine both chocolates, butter, and vanilla in a heat proof (tempered glass) bowl over a saucepan of simmering water, stir until the chocolate and butter just melts together.
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Remove from heat and cool for one minute.
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In a large bowl, whisk together the egg yolks and sugar in a medium bowl until thick and pale yellow.
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Temper the eggs by blending in a few tablespoons at a time of the melted chocolate mixture until the eggs are gradually warmed up. Once tempered, whisk the rest of the chocolate into the eggs until fully combined.
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Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm, but not stiff. Gently fold one quarter of the egg whites into the chocolate-egg mixture using a rubber spatula or spoon. Continue folding in the whites in several additions.
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In the bowl of the stand mixer, whip the heavy cream and 1 tablespoon of sugar until soft pillows of peaks form. Fold half of the whipped cream into the chocolate mixture in three additions. Be sure not to overwork the mousse.
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Spoon the mousse into individual cups or bowls (or a single serving bowl).
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Chill and garnish with remaining whipped cream and crushed hazelnuts.
From Shawnie's class “New Year Champagne Celebration”
