Boozy Hazelnut Mousse

Like an idiot, one of my New Year’s Resolutions was to give up candy bars and this girl is currently craving chocolate. I know, rookie mistake, but when I asked myself when the last time I was truly impressed by a piece of candy I purchased from the grocery store I was coming up empty. Obviously if someone buys me a box of Elbow Chocolates or brings me a candy bar from Switzerland, I’m going to eat it, but for the time being I am saying no to store bought candy… wish me luck!

Which brings me to today’s recipe: chocolate hazelnut mousse! I do realize that mousse and candy bars aren’t exactly in the same category, but when you’re craving chocolate why settle for a crummy candy bar when you can have chocolate mousse instead?! Originally this recipe was going to go up before Christmas, but then life happened. While I do tend to make this chocolate hazelnut mousse most often around Christmastime (because I use it as a filling for another yummy recipe), it’s perfectly suitable for the rest of the year... like random Monday’s when you’re craving chocolate or everyone’s most despised day of the year: Valentine’s Day.

Typically, I serve this mousse in individual ramekins or stemless wine glasses for an appealing presentation. These adorable heart-shaped ramekins would truly make for a memorable occasion.

There’s something sort of romantic about mousse. It’s typically rich in flavor, and silky smooth in texture. Best of all, it comes together in a snap.

Snap your fingers. That’s about how long this mousse takes to come together. Okay, maybe it’s a little bit longer, but you get the point. It feels like even less time if you’re dancing around your kitchen sipping on a glass of wine or a toasted almond (recipe coming very soon). 🥃

I’ve been told by several people that they don’t make mousse because it’s intimidating. NO IT ISN’T! This version is incredibly basic, you don’t need any special items from the grocery store (except maybe the Frangelico). All you need to do is melt some high quality bittersweet chocolate, whip up some egg whites and whipping cream (not together), and you’re basically done. In less than 10 minutes, you’ve got a drool worthy dessert waiting for you in the refrigerator. Offhand, the only other dessert I can think of that comes together that quickly comes from the grocery store and is frozen.

Not today my friend, not today.

If you do plan to seduce your love with this mousse, might I suggest adding a splash of Frangelico to the whipping cream? I know, sounds like an unnecessary step, but trust me, when you’re trying to set the mood, alcohol almost always helps. 😘

print recipe

Boozy Hazelnut Mousse

by Rae Goldman February-7-2018

I like to serve this mousse with a healthy serving of whipped cream and shaved chocolate for a special occasion dessert.

Ingredients

• 8 ounces bittersweet chocolate
• 4 tablespoons granulated sugar
• 2, separated large eggs
• 3 tablespoons Frangelico
• 1/2 cup heavy whipping cream
• 3 tablespoons water

Instructions

In a saucepan over low heat, add the chocolate, sugar, and water. Stirring frequently, remove the melted mixture from the heat once it's smooth and lump-free. Set aside and let cool.In the bowl of a stand mixer, beat the egg whites until stiff peaks form. Set aside.In a clean bowl of a stand mixer, whip the heavy cream until stiff peaks form. Set aside.Gently fold in egg yolks and Frangelico to the melted chocolate mixture. Once combined, fold the egg whites in, and follow with the whipped cream until there are no visible white streaks in the mixture, careful not to knock the air out of the egg whites or whipped cream. Divide mousse amongst 4 ramekins or other serving dishes. Refrigerate for at least 2 hours, or up to overnight prior to serving.

Details

Prep time: 2 mins Cook time: 5 mins Total time: 2 hour 7 mins Yield: 4 servings