Hazelnut Chocolate Mousse
Preparation time: 10-15 minutes + 4 hours chilling | Serves: 4
Chocolate mousse is one of my all time favourite desserts. This incredibly easy hazelnut mousse recipe skips the traditional method, using just two ingredients - chocolate and cream for a mousse that’s just the right side of dense with that glorious, silky texture.
The secret is in the chocolate: I've used Gianduja, a hazelnut chocolate that takes this well beyond your average mousse. If you can't get your hands on it, milk chocolate works just as well.
Why you’ll love this Hazelnut Chocolate Mousse recipe -
This recipe is the perfect treat for whipping up (literally) when you’re short on time and will power, but want a sweet, no fuss treat.
Instead of going through the complicated process of tempering eggs like a traditional chocolate mousse, this recipe simply involves a smooth ganache made with chocolate and cream, which is then folded into whipped cream for that perfect, airy texture.
Ingredients in my Hazelnut Chocolate Mousse -
For this recipe I used a beautiful Gianduja chocolate block from an Australian brand called Cuvée. Gianduja is a Northern Italian style chocolate made by blending cocoa with hazelnut paste, and the result is ridiculously smooth with a lovely subtle nuttiness that makes it perfect for mousse.
I used this as the hazelnut component for my mousse, however if you don’t have access to Gianduja, you can easily swap it with milk chocolate and enjoy a delicious chocolate mousse nonetheless.
I also like to finish this egg-free chocolate mousse with a generous pinch of sea salt and the lightest drizzle of good quality extra virgin olive oil. It adds a subtle fruitiness and a certain depth that's hard to describe. You'll just have to try it and let me know what you think!
Ingredients
250 gms Cuvée Gianduja/ milk chocolate, chopped roughly
400 ml full fat thickened cream (divided)
Pinch of sea salt
Drizzle of olive oil, to serve (optional)
Toasted hazelnuts, to garnish (optional)
Method -
Melt the Gianduja or milk chocolate and 200 mls cream, for ganache in short bursts in the microwave until smooth. Set aside to cool for 10–15 minutes
Whisk the remaining 200 mls of cream until soft peaks form.
Fold the chocolate mixture and whipped cream together until no streaks remain.
Refrigerate for 4 hours (or overnight) until set.
To serve, spoon into bowls with a pinch of sea salt, a drizzle of extra virgin olive oil and toasted hazelnuts.
*This recipe is made in collaboration with Cuvée Chocolate.
Check out my other chocolate recipes -
Swaps, Serves & Storage
Do I have to use Gianduja and toasted hazelnuts?
If you can’t find Gianduja or toasted hazelnuts, simply use milk (cooking) chocolate for this mousse recipe.Do I have to use full fat cream?
Yes, the full fat cream is what helps hold this mousse together properly. Don’t skip it!How long can I store this mousse for?
You can store this mousse in an air tight container for up to 3 days in the fridge.
