Bittersweet Chocolate Hazelnut Mousse
- Course Desserts & Sweets
- Prep. Time 15 mins
- Cooking Time 1 hr
- Freezing Time 1 - 4 hrs
- Yields 6 servings
Preparation
What You Need
3/4 cup (180 mL) hazelnuts, toasted and skinned*
4 oz (125 g) bittersweet chocolate, chopped
Pinch salt
1-1/2 cups (375 mL) 35 % whipping cream
Chopped hazelnuts, for garnish
Instructions
In food processor, chop hazelnuts, chocolate and salt until fine, about 4 min.
In saucepan or in microwave over medium-high heat, bring 3/4 cup (180 mL) of cream to boil. Pour into food processor through feed tube with motor running. Process until mixture is smooth. Transfer to bowl and let cool completely.
In large bowl, using electric mixer, whip remaining whipping cream to soft peaks. Fold one-quarter of the whipped cream into chocolate mixture. Fold in remaining cream just until blended. Using a piping bag fitted with a star tip or spoon, divide among six serving dishes.
Cover and refrigerate for at least 1 hour or up to 4 hours before serving. Garnish with chopped hazelnuts.
View the latest tips or add one of your ownNutritional Info
Per serving
Energy: 408 calories
Proteins: 5 g
Carbohydrates: 13 g
Fat: 40 g
Fibre: 3.1 g
Sodium: 35 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient and % DV *
Calcium: 5 % / 60 mg
Vitamin A: 23 %
Magnesium: 13 %
Vitamin D: 10 %
Zinc: 10 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
Latest Tips
Our tips
* To toast hazelnuts, spread in a single layer on a rimmed baking sheet. Bake in 375 °F (190 °C) oven for about 8 min or until fragrant. Pour onto clean towel and let cool slightly. Rub inside towel to remove skins. Discard skins.
For the Adventurous:
For an elaborate presentation, pipe the mousse into chocolate cups or shells. Garnish with fresh raspberries and chocolate-dipped whole hazelnuts and drizzle the plate with chocolate or raspberry sauce.
Tips from the community
Be the first to add a tip.
Add a tip
