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Jar of chocolate mousse and caramelized hazelnuts

Tapas, Sweet

Unctuous dark chocolate mousse accompanied by crunchy caramelized hazelnuts.


Recipe for 4 persons

For the chocolate mousse

335 Gr
Dark chocolate
100 Gr
6 Unit(s)
10 Gr
65 Gr

For the caramelized hazelnuts

35 Gr
65 Gr
Icing sugar

Preparation time: 30.00 min

Preheat your four at 400.00 °F

  • General preparation

    Separate the egg whites from the yolks.

  • Preparation of the caramelized hazelnuts

    Prepare a caramel by placing the sugar in a saucepan and cover with water. Boil until you obtain a nice caramel color. Meanwhile, place the hazelnuts on a baking sheet and bake in oven for 5-10 minutes until golden brown. Pour hot nuts into the caramel, mix well and pour onto a tray lined with parchment paper. Let cool completely until it hardens then crush the hazelnuts with the back a small pot, or a tenderizer hammer.

  • Chocolate mousse preparation

    Melt chocolate and butter in double boiler. In the bowl of a kitchen aid, place egg whites and sugar. Whip until it rises in volume and until you get a soft peak meringue. Mix the egg yolks with the chocolate and let rest until it reaches room temperature. Add half the volume of meringue and whisk well. Add the remaining meringue and fold delicately in order not to lose volume. Mix well and divide the mousse into the molds of your choice.

  • To serve

    Garnish the mousse with caramelized hazelnuts and let set in the fridge at least 2 hours before serving.

Vary the origins and strength of cocoa to discover different ranges of chocolate tastes. Keep your caramelized hazelnuts in an air-thigh container away from humidity otherwise they may lose their crunchy side.

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