Recipe courtesy of Tiffani Thiessen

Chocolate Mousse with Hazelnut Whipped Cream

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  • Level: Intermediate
  • Total: 2 hr 50 min (includes cooling and chilling time)
  • Active: 40 min
  • Yield: 6 servings
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Ingredients

Chocolate Mousse:

4 ounces dark chocolate, chopped

2 tablespoons unsalted butter 

Pinch kosher salt 

3 large eggs, separated 

1/2 teaspoon vanilla extract 

1/4 cup sugar

1/2 cup heavy cream 

Hazelnut Whipped Cream:

1/2 cup heavy cream

2 tablespoons sugar 

1 teaspoon hazelnut liqueur, such as Frangelico 

Toppings:

1/4 cup toasted chopped hazelnuts

Chocolate shavings 

Directions

  1. For the mousse: Fill a small saucepot halfway with water and bring to a boil. Put chocolate, butter and salt into a heat-resistant medium bowl and place the bowl on top of the pot. When the chocolate has melted, about 5 minutes, stir it with a spatula to blend. Remove from the heat and let cool slightly. Whisk the egg yolks and vanilla into the cooled chocolate; the mixture will thicken as it cools.
  2. In a medium bowl, beat the egg whites with an electric mixer on medium speed until foamy, 1 to 2 minutes. Add 2 tablespoons of the sugar and continue beating until stiff peaks form.
  3. In a separate bowl, beat the cream with an electric mixer until frothy. Add the remaining 2 tablespoons sugar and continue beating until stiff peaks form.
  4. Using a spatula, fold the whipped egg whites into the chocolate mixture in batches and gently blend until no streaks remain. Next, fold in the whipped cream in batches until blended.
  5. Spoon a heaping 1/4 cup of the mousse into six 4-ounce ramekins or serving cups. Cover and chill for at least 2 hours.
  6. For the whipped cream: Using an electric mixer, whip the cream until frothy. Add the sugar and liqueur and beat until stiff peaks form.
  7. To serve, spoon a dollop of whipped cream onto the mousse and sprinkle with toasted hazelnuts and shaved chocolate.