This luscious chocolate mousse has pieces of roast hazelnuts for a decadent difference.
The ingredient of Chocolate and hazelnut mousse
- 300g good-quality milk chocolate, chopped
- 3 eggs, at room temperature, separated
- 2 tablespoons caster sugar
- 1 cup thickened cream
- 1/3 cup roasted hazelnuts, finely chopped
- grated dark chocolate, to serve
The instruction how to make Chocolate and hazelnut mousse
- Place milk chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until melted. Set aside for 5 minutes to cool slightly.
- Add egg yolks to chocolate and stir until well combined.
- Using electric hand beaters, beat eggwhites in a bowl until soft peaks form. Sprinkle sugar over eggwhites. Beat until thick and glossy. Using a large metal spoon, fold half the eggwhite mixture into chocolate mixture until combined. Gently fold in remaining eggwhite mixture.
- Whip cream until soft peaks form. Fold cream and hazelnuts into chocolate mixture until combined. Spoon mixture into twelve 1/3-cup capacity glasses. Place on a tray and cover with plastic wrap. Refrigerate for 4 hours or until firm. Top with grated chocolate just before serving.

Nutritions of Chocolate and hazelnut mousse
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