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Bittersweet Chocolate Hazelnut Mousse

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

3/4 cup (180 mL) hazelnuts, toasted and skinned*
4 oz (125 g) bittersweet chocolate, chopped
pinch of salt
1 1/2 cups (375 mL) 35 % cream
Chopped hazelnuts, for garnish

Yields: 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/bittersweet-chocolate-hazelnut-mousse?source=calendar
Bittersweet Chocolate Hazelnut Mousse true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Refrigeration Time 1 - 4 hrs
  • Yields 6 servings
  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Refrigeration Time 1 - 4 hrs
  • Yields 6 servings

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2004 Milk Calendar Explore all Milk Calendar recipes

Ingredients

3/4 cup (180 mL) hazelnuts, toasted and skinned*
4 oz (125 g) bittersweet chocolate, chopped
pinch of salt
1 1/2 cups (375 mL) 35 % cream
Chopped hazelnuts, for garnish

Preparation

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.

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.

121 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2004 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2004 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 408 Calories
Protein: 5 g
Carbohydrate: 13 g
Fat: 40 g
Fibre: 3.1 g
Sodium: 35 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 5 % / 60 mg
Vitamin A: 23 %
Magnesium: 13 %
Vitamin D: 10 %
Zinc: 10 %

*percentage of daily value

*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.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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