Chocolate Mousse with Hazelnut Whipped Cream
Indulge in this simply decadent chocolate dessert by Tiffani Thiessen from Dinner at Tiffani's.
- 2 hours 45 minutes
- 5 minutes
- 6 servings
- Chocolate Mousse:
- 113 grams dark chocolate, chopped
- 2 tablespoons unsalted butter
- Pinch kosher salt
- 3 large eggs, separated
- ½ teaspoon vanilla extract
- ¼ cup sugar
- ½ cup heavy cream
- Hazelnut Whipped Cream:
- ½ cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon hazelnut liqueur, such as Frangelico
- ¼ cup toasted chopped hazelnuts
- Chocolate shavings
- For the mousse:
- Fill a small saucepot halfway with water and bring to a boil. Put chocolate, butter and salt into a heat-resistant medium bowl and place the bowl on top of the pot. When the chocolate has melted, about 5 minutes, stir it with a spatula to blend. Remove from the heat and let cool slightly. Whisk the egg yolks and vanilla into the cooled chocolate; the mixture will thicken as it cools.
- In a medium bowl, beat the egg whites with an electric mixer on medium speed until foamy, 1 to 2 minutes. Add 2 tablespoons of the sugar and continue beating until stiff peaks form.
- In a separate bowl, beat the cream with an electric mixer until frothy. Add the remaining 2 tablespoons sugar and continue beating until stiff peaks form.
- Using a spatula, fold the whipped egg whites into the chocolate mixture in batches and gently blend until no streaks remain. Next, fold in the whipped cream in batches until blended.
- Spoon a heaping 1/4 cup of the mousse into six 4-ounce ramekins or serving cups. Cover and chill for at least 2 hours.
- For the whipped cream:
- Using an electric mixer, whip the cream until frothy. Add the sugar and liqueur and beat until stiff peaks form.
- To serve, spoon a dollop of whipped cream onto the mousse and sprinkle with toasted hazelnuts and shaved chocolate.
- Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Share it with your friends.