Old Fashioned Chocolate Mousse with Toasted Hazelnut Cream

Total Time:
32 min
25 min
7 min

4 to 6 servings

  • 7 ounces good quality semisweet chocolate, chopped, about 1 1/3 cups
  • 1 -ounce unsweetened chocolate, chopped
  • 1 cup heavy cream, plus 1/2 cup
  • 2 eggs, separated
  • 2 tablespoons confectioners' sugar, plus 1 tablespoon
  • Pinch salt
  • 2 tablespoons Frangelico or Nocello, plus 1 tablespoon
  • 1 tablespoon strong coffee, cooled
  • 1/2 teaspoon vanilla
  • 1/4 cup toasted hazelnuts, finely chopped
  • Combine both chocolates in a medium bowl set over simmering water and heat until melted, stirring occasionally. Set aside to cool to lukewarm.

  • In a large bowl, whip 1 cup of the cream to just beyond soft peaks but not quite stiff. Set aside, refrigerated.

  • In a medium bowl whisk the egg yolks until smooth. Set the bowl over a pot of simmering water. Add 2 tablespoons of the Frangelico, the coffee, and melted chocolate and cook, whisking, until pale and thick and forms a ribbon.

  • In another bowl, beat the egg whites until they form soft peaks. Add 2 tablespoons of the confectioners' sugar little by little until whites are stiff and glossy but not dry. Set aside.

  • Using a large rubber spatula, fold in the whipped cream. Very gently fold in the egg whites.

  • Spoon the mousse into individual bowls or festive glasses such as martini glasses, cover, and refrigerate for at least 8 hours before serving.

  • When you are ready to serve the mousse, make the Toasted Hazelnut Cream by placing the remaining 1/2 cup of heavy cream in a medium bowl and whipping to soft peaks. Add the remaining tablespoon of confectioners' sugar, the remaining tablespoon of Frangelico, and the vanilla, and continue to whip until just stiff. Serve a healthy dollop on top of each mousse, and top with some of the toasted hazelnuts.

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