Good morning, and Happy National Chocolate Mousse day!
In honor of the holiday, and of course the fact that today is letter C in the A-Z Blogging Challenge, I am going with Chocolate. Chocolate Hazelnut Mousse to be exact.
I’ve made chocolate mousse several times, and it’s not one of those things you can just whip up without measuring because you really want it to turn out perfect.
So before I jumped into making it for the blog, I googled a few recipes to make sure that what I had written on my index card was accurate. For the most part, the recipe I had, matched several online. I found several instances of mostly the same recipe.
However, there was one in particular that my recipe matched exactly, but with one optional ingredient.
Can someone explain to me what they meant to type there? Because, for hours we laughed about that. As I was nearing the completion of our mousse, one of my funny daughter’s walked into the kitchen carrying the dog and asked if I was ready for her yet. LOL (I love my sick, weird, nutty family)
Anyway, on to the GOOD recipe… you know, the one without optional dog.
Chocolate Hazelnut Mousse (mousse au chocolat)
Chocolate Hazelnut Mousse
- 1 cup heavy cream, cold
- 5 1/2 ounces bittersweet or semisweet chocolate, finely chopped
- 4 ounces unsalted butter, cut into small pieces
- 1/4 cup of strongly brewed Hazelnut Coffee
- 3 large eggs, separated
- 4 tablespoon of sugar
- Garnish with whipped cream and chocolate shavings
- Whip your cold heavy cream until it forms soft peaks. Place the bowl in the refrigerator for now.
- In a double boiler, combine the finely chopped chocolate, butter and coffee. Heat until hot but not boiling, that's too hot. Stir frequently. Heat until smooth.
- Remove from the heat and allow to cool to warm, but NOT hot. Test on the inside of your wrist to see if it feels warm and not hot. Dab a tiny bit of chocolate there. You don't want to allow it to cool too much because you will have problems with the other ingredients.
- Once the melted chocolate has cooled slightly, it's time to move onto the eggs.
- In a bowl, add only the egg whites. Set the yolks aside. Beat the egg whites until foamy and thick. Add the sugar and continue to beat until soft peaks are forming. You don't want it too thick.
- Add the yolks to the chocolate before it cools too much, gently stirring. Grab your bowl of whipped cream from the refrigerator that you set aside and stir in about ⅓ of it into the into the chocolate. Then fold in bout half of the egg whites. Alternate until you have both ingredients full incorporated into the chocolate, stirring gently.
- Fill your serving dishes and refrigerate for about 4 hours.
- Garnish with whipped cream, and finely chopped chocolate shavings. Berries are a nice touch too.
If you’re interested in a deeper Hazelnut flavor, as the flavor with the coffee is very mild, feel free to add a 1/4 tsp. of Hazelnut extract to the recipe – if you want to do this, add it after you have added the sugar and mixed to the egg whites. Then add the extract.
Check out my other recipes posted for the A-Z Challenge:
K – Key Lime Cookies
L – Lemon Donuts
N – Italian Nachos