zoom Hazelnut chocolate mousses

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    Hazelnut chocolate mousses

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    Hazelnut chocolate mousses

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes, plus chilling
    • Cooking time: 15 minutes
    • Total time: 35 minutes, plus chilling

    Makes: 6


    100g blanched hazelnuts
    100g golden caster sugar, plus 1 tsp extra
    200g dark chocolate (70% cocoa solids)
    8 eggs, separated
    ½ tsp flaky sea salt, plus extra to serve
    75g crème fraîche


    1. Preheat the oven to 180°C, gas mark 4; toast the hazelnuts on a baking tray for 8-10 minutes. Set aside 2 tbsp to garnish, then whizz the remaining nuts (while still warm) in a food processor with 100g sugar to a smooth paste; set aside to cool.

    2. Meanwhile, melt the chocolate, then allow to cool for a few minutes before beating in 4 egg yolks (reserve the remaining 4 yolks to use in another recipe). Mix in the hazelnut paste and salt. In a separate, clean bowl, whisk 8 egg whites to soft peaks. Loosen the chocolate mixture with a few spoonfuls of the egg whites, then carefully fold in the rest. Divide between 6 glasses and chill for at least 3 hours or overnight.

    3. Before serving, mix the crème fraîche with 1 tsp sugar and roughly chop the reserved hazelnuts. Serve the mousses topped with the crème fraîche, hazelnuts and a sprinkling of sea salt. 

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    This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue


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