Chocolate Mousse With Sugary Hazelnuts Recipe

Name: Chocolate Mousse With Sugary Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHOCOLATE MOUSSE:; 5 ounces, weight Dark Or Semi-sweet Chocolate; 1 cup Heavy Whipping Cream; 3 Tablespoons Powdered Sugar; 1/2 cups Creme Fraiche; 1 Tablespoon Kahlua (optional); 1/2 Tablespoons Orange Zest (optional); _____; SUGARY TOASTED HAZELNUTS:; 1 whole Egg White; 1 Tablespoon Water; 1 pound Whole Unsalted Hazelnuts (3-1/3 Cups); 1 cup Sugar; 1 teaspoon Salt

Servings: persons

CHOCOLATE MOUSSE:
5 ounces, weight Dark Or Semi-sweet Chocolate
1 cup Heavy Whipping Cream
3 Tablespoons Powdered Sugar
1/2 cups Creme Fraiche
1 Tablespoon Kahlua (optional)
1/2 Tablespoons Orange Zest (optional)
_____
SUGARY TOASTED HAZELNUTS:
1 whole Egg White
1 Tablespoon Water
1 pound Whole Unsalted Hazelnuts (3-1/3 Cups)
1 cup Sugar
1 teaspoon Salt

1
CHOCOLATE MOUSSE:
2
Break the chocolate up into small pieces and place in a bain-marie (double boiler) until melted. Set aside.
3
Pour the heavy cream in a mixing bowl and sift the powdered sugar into it. Whisk until soft peaks form.
4
Stir the creme fraiche, melted chocolate and optional flavorings into the whipped cream. You can play around with different flavors or leave it plain. Refrigerate for a few hours or overnight for the mousse texture to develop.
5
SUGARY TOASTED HAZELNUTS:
6
Beat the egg white with the water to a froth. Stir in the nuts, moistening each. Mix the sugar and salt and pour it onto the wet nuts. Stir well to coat. Spread the nuts onto a baking sheet and place in a 300u00b0F (150u00b0C) oven for about 45 minutes. Toss and shake the nuts around once when they're halfway done baking.
7
* You can do this with any type of nuts you like. It's especially great for Christmas pecans, only you add 1/8 teaspoon of cinnamon to the sugar-salt mixture.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: CHOCOLATE MOUSSE:, 5 ounces, weight Dark Or Semi-sweet Chocolate, 1 cup Heavy Whipping Cream, 3 Tablespoons Powdered Sugar, and more.

Yes, Chocolate Mousse With Sugary Hazelnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Mousse With Sugary Hazelnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions