Chocolate and hazelnut mousse
calories: high
category: dessert
cost: medium
difficulty: easy
preparation time: 150
Ingredients
Black chocolate 200 gr.
Cream 10 dl.
Eggs 4
Sugar 50 gr.
Peeled hazel nuts 50 gr.
Salt a pinch
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Wine Tips
for your meals
Cream 10 dl.
Eggs 4
Sugar 50 gr.
Peeled hazel nuts 50 gr.
Salt a pinch
See our
Wine Tips
for your meals
Preparation Cut the chocolate into small pieces and put them into a saucepan. Let the chocolate melt slowly in bain marie and then remove it from the fire. Toast the hazel nuts in the oven and set 20 aside. Dice them and add the sugar, egg yolks and the hazel nuts to the chocolate and stir well.
Whisk the cream stiffly and set half aside. Add half to the mixture delicately. Whisk the egg whites together with a pinch of salt until they are stiff and add them to the mixture carefully. Pour the mousse into small bowls and put them into the refrigerator for 2 hours. Serve with blobs of cream and the hazelnuts you have put aside. The Chef's tips Before whisking the cream and the egg whites, put them into the refrigerator as they are easier to whisk when they are cold. Curiosity Gianduia is the name given to a chocolate with sugar made with hazel nuts and almonds.
Whisk the cream stiffly and set half aside. Add half to the mixture delicately. Whisk the egg whites together with a pinch of salt until they are stiff and add them to the mixture carefully. Pour the mousse into small bowls and put them into the refrigerator for 2 hours. Serve with blobs of cream and the hazelnuts you have put aside.
