Prepare to embark on a decadent culinary journey that promises to transform your dessert experience! This French-inspired Milk Chocolate Hazelnut Mousse is not just a recipe—it's a silky, luxurious escape that will transport your taste buds to a world of pure indulgence. With its rich, velvety texture and irresistible combination of smooth milk chocolate and nutty hazelnut, this dessert is guaranteed to become your new obsession.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 200g milk chocolate
- 3 large eggs
- 100ml heavy cream
- 50g hazelnut spread
- Pinch of salt
Instructions
- Separate the egg whites from the egg yolks, placing the whites in a clean, dry mixing bowl and the yolks in another medium bowl.
- Chop the milk chocolate into small, uniform pieces to ensure even melting.
- Create a double boiler by placing a heat-safe bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
- Melt the chopped milk chocolate in the double boiler, stirring gently until smooth and completely liquid.
- Remove the melted chocolate from heat and let it cool slightly for 2-3 minutes.
- Whisk the egg yolks into the warm chocolate mixture until fully incorporated and glossy.
- Add the hazelnut spread to the chocolate mixture and blend until smooth and uniform.
- In a separate bowl, whip the heavy cream until soft peaks form.
- In another clean bowl, beat the egg whites with a pinch of salt until stiff, glossy peaks form.
- Gently fold the whipped cream into the chocolate mixture, maintaining as much air as possible.
- Carefully fold the beaten egg whites into the chocolate and cream mixture, using a spatula with light, upward motions.
- Divide the mousse evenly into 4 serving glasses or ramekins.
- Refrigerate the mousse for at least 2 hours or until set and chilled.
- Before serving, optionally garnish with chopped hazelnuts or a light dusting of cocoa powder.
Tips
- Temperature is key: Ensure your eggs are at room temperature for better incorporation and smoother texture.
- Clean equipment matters: Use absolutely clean, grease-free bowls when whipping egg whites to help them achieve maximum volume.
- Fold gently: When combining ingredients, use a light, folding motion to preserve the delicate air bubbles that give mousse its signature light texture.
- Chill thoroughly: Allow at least 2 hours of refrigeration to let the mousse set properly and develop its full flavor profile.
- Optional garnish: Elevate your presentation with a sprinkle of chopped hazelnuts or a light dusting of cocoa powder just before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 120mg
