Chocolate Mousse with Hazelnut Whipped Cream
Chocolate Mousse with Hazelnut Whipped Cream
Indulge in this simply decadent chocolate dessert by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Moderate
  • Technique Mixing
  • Preparation Time 2 hours 45 minutes
  • Cooking Time 5 minutes
  • Yield 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
  • Toppings:
  • ¼ cup toasted chopped hazelnuts
  • Chocolate shavings
  1. For the mousse:
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  1. For the whipped cream:
  2. Using an electric mixer, whip the cream until frothy. Add the sugar and liqueur and beat until stiff peaks form.
  3. To serve, spoon a dollop of whipped cream onto the mousse and sprinkle with toasted hazelnuts and shaved chocolate.
  1. Note:
  2. Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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