Milk Chocolate Hazelnut Mousse

Mousse is a really popular quick dessert nowadays, and this milk chocolate hazelnut mousse is one of the best mousses I ever tried! The combination of chocolate and hazelnuts is simply ideal! Simple and easy, here is the recipe:

Servings 4 to 6


For the milk chocolate hazelnut mousse:

250 g/8.8 oz. milk chocolate
¼ cup plus 2 tablespoons (75 ml) whole milk
1 teaspoon vanilla extract
1 cup (240 ml) heavy cream
¼ cup (25 grams) finely chopped toasted blanched hazelnuts

For the chocolate hazelnut ganache:

¼ cup (60 ml) heavy cream
60 g/2 oz. milk chocolate
3 tablespoons Nutella or other hazelnut spread
To garnish (optional):
Around 20 grams toasted blanched hazelnuts, coarsely chopped

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To make the mousse:

In a medium saucepan, add milk and chocolate. Heat over low heat, stirring occasionally, until smooth and melted. Remove and immediately stir in the vanilla extract and the hazelnuts. Leave the mixture at room temperature to chill a little bit (while preparing the whipped cream).
In a mixing bowl, using an electric mixer beat cream until soft peaks form. Slowly apply half of the whipped cream into the chocolate mixture and whisk to incorporate, then apply the remaining whipped cream and whisk until well combined. Divide into serving cups.
To make the ganache:

In a medium heatproof bowl, add the chocolate and set aside.
Now, in a small saucepan over medium heat, add the heavy cream and bring it to a boil. Remove and immediately add cream in the bowl with the chocolate and leave it without stirring for 1 minute.
After that, whisk mixture until completely smooth and melted. Apply hazelnut spread and whisk until incorporated and smooth. If your mixture is warm, let it cool slightly. Divide between serving glasses/cups on top of the chocolate hazelnut mousse. Decorate with coarsely chopped hazelnuts (if desired).
Refrigerate to set for at least 2-3 hours. You can keep this mousse covered with plastic wrap and refrigerated for up to 3 days.

SEE ALSO:  Apricot Granita Recipe


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