Hazelnut Chocolate Mousse Recipe

Name: Hazelnut Chocolate Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Frangelico; 1 1/2 lbs semisweet chocolate, melted; 4 egg yolks, room temperature; 1 cup well-chilled whipping cream; 1/4 cup sugar; 8 egg whites, room temperature; 1 pinch salt; 1 pinch cream of tartar; 1 cup finely chopped hazelnuts; hazelnuts; whipped cream; candied violet (optional)

Servings: persons

1 cup Frangelico
1 1/2 lbs semisweet chocolate, melted
4 egg yolks, room temperature
1 cup well-chilled whipping cream
1/4 cup sugar
8 egg whites, room temperature
1 pinch salt
1 pinch cream of tartar
1 cup finely chopped hazelnuts
hazelnuts
whipped cream
candied violet (optional)

1
Gradually stir Frangelico into chocolate in large bowl; cool completely.
2
Mix yolks into chocolate 1 at a time.
3
Beat 1 cup cream in another bowl until beginning to thicken; add sugar and beat until soft peaks form.
4
In another bowl, beat whites with salt and cream of tartar until stiff but not dry; gently fold into cream.
5
Fold 1/3 of cream mixture into chocolate to lighten.
6
Fold in remaining cream and chopped hazelnuts.
7
Spoon mousse into a large bowl; refrigerate until set, at least 2 hours. (Can be prepared 1 day ahead.).
8
Let stand at room temperature 1 hour.
9
Spoon mousse into glasses, top with whipped cream, nuts, and violets.

1698

kcal

Calories

113

Fat

120

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup Frangelico, 1 1/2 lbs semisweet chocolate, melted, 4 egg yolks, room temperature, 1 cup well-chilled whipping cream, and more.

Yes, Hazelnut Chocolate Mousse 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!

Hazelnut Chocolate Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions