Ingredients
Serves 4
Step 1
Grind hazelnuts with 1 tablespoon sugar in processor until mixture forms paste. Melt chocolate in small metal bowl set over saucepan of simmering water, stirring until smooth. Remove from over water.
Step 2
Whisk egg yolks, 2 tablespoons water, Frangelico and 2 tablespoons sugar in large metal bowl to blend. Set bowl over same saucepan of simmering water and whisk constantly until thick ribbons form when whisk is lifted and thermometer inserted into mixture registers 160°F, about 6 minutes. Cool mixture slightly. Fold in chocolate and hazelnut paste.
Step 3
Using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Stir remaining 2 tablespoons sugar and 3 tablespoons water in very small saucepan over medium heat until sugar dissolves. Increase heat and boil until thermometer inserted into mixture registers 220°F, about 4 minutes. Gradually add hot syrup to whites, beating until firm peaks form and whites are cool. Fold into chocolate mixture in 2 additions.
Step 4
Beat 1/2 cup whipping cream in medium bowl until soft peaks form. Fold into mousse. Spoon mousse into 4 goblets, dividing equally. Chill mousse at least 1 hour and up to 1 day. Garnish each serving with whipped cream and toasted hazelnuts.
Leave a Review
Reviews (5)
Back to TopThis is fabulous mousse. We followed the recipe exactly and it turned out perfectly with no hitches of any kind. Worth using the best chocolate available. And I think it would not be the same (or as good) without roasting the nuts. I recommend machining the nuts to a completely grainless state if you want a trully smooth mousse. And it's perfect with the whipped cream. Also note that there is relatively little sugar in the recipe, and we found that a little extra jolt of sugar in the whipped cream fits nicely. We also found that the flavor of the roasted hazelnuts comes through better when the mousse is at room temperature. I definitely plan to make this again.
enviro
12/26/2011
a super yummy but intensive recipe to make, I doubled the recipe for a dinner party and it worked out very well, the flavour is very rich, i accompanied this with fresh strawberries and a chilled bottle of Veuve Cliquot, fabulous!
Anonymous
Waterloo, Ontario Canada
4/12/2002
This is a very good mousse. I have made it many times for a variety of guests and all have enjoyed it. Grind the nuts very fine and be sure to follow the preparation steps very closely, missing the correct temperature or consistency will give poor results.
Ken Aaron
Belmont, CA
2/16/2001
It wasn't terrible, but was not worth the trouble. If you try it, make sure to grind your hazelnuts until they form a smooth paste or you will end up with chocolate mousse with gritty, ground nuts in it.
JD
St. Paul, MN
2/28/2000
I made this just for fun and was amazed at how rich it is. I would make sure to grind the hazelnuts very finely or you get grit. All in all it's a great dessert for fall.
Yasmine
washington dc
9/2/1999
