Fact 1: I’ve never met anyone who does not like chocolate mousse. No one.
(If you don’t like it, leave a comment telling us about it….
if you like it…well then,leave me a comment about that too!!)
Fact 2: Its easily one of the easiest desserts to make which provided maximum satisfaction.
Fact 3: Flavor options are…well, unlimited…since whatever flavor you choose is bound to work.
I, however, prefer the classic chocolate mousse, with nutty or fruity tones.
Intially the idea was to make a white chocolate mousse…but then I remembered, I already had one in the kitty, so decided to do the other “good ‘ol” chocolate Mousse. This one, is loaded with hazelnutty goodness.
What You Need:
- 250gms of dark chocolate (I used 60% cocoa), chopped in bits
– 100gms Hazelnuts
– 3/4 cup of heavy cream
– 2 egg whites
– 2 tablespoons of sugar (if you need it to be sweeter…I didn’t use it any)
– Whipped cream, white/dark chocolate shavings to garnish
Preparing the Hazelnuts
- De-shell and roast the hazelnuts in a single layer on a piece of parchment paper at 275 F 15-20 minutes.
– Remove from oven before the nuts brown completely….golden brown is what we want.
– Roll a damp kitchen towel against the nuts and rub the skins off them.
– After the skins come off, roll then dry with paper towels and grind them to fine powder, in a processor.
– Halve the amount of cream in two separate bowls.
– Heat one half over a low flame, till bubbles start to appear. Don’t let it boil over.
– Add this cream to the bowl of chopped chocolate and let stand for a minute.
– Whip the egg whites and sugar (if you’re using any), till stiff. An electric beater works perfectly fine unless you’re willing to exercise your arms using a hand-beater.
– Add the egg white foam to the warm chocolate and cream mixture and gently stir centre-out till no white streaks remain.
– Stir in the hazelnut flour into the chocolate. Mix well.
– Whip the remaining cream into soft peaks that hold their shape. Pour the cream into the chocolate mixture and fold in gently.
– Pour in serving glasses/cups and allow it to set in the refrigerator for a couple of hours.
– Garnish with whipped cream (a little of the heavy cream whipped to peaks with confectioners’ sugar) and chocolate shavings (both dark and white, in my case), before serving.