Indulge in the perfect balance of creamy chocolate and nutty hazelnut, finished with a touch of espresso for a bold twist. This dessert is luxurious, simple to make, and sure to impress.
Instructions:
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
Prepare the Mousse Base
Whisk the egg yolks with sugar and espresso powder until the mixture is pale and thick. Stir in the melted chocolate and hazelnut spread until well combined.
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the chocolate mixture.
Beat the Egg Whites
In another bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture in two additions, being careful not to deflate the mousse.
Chill and Serve
Spoon the mousse into serving glasses and refrigerate for at least 2 hours. Before serving, top with chopped hazelnuts for an extra crunch.
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Servings
1Preparation Time
15Ingredients
- 200g dark chocolate (70% cocoa), chopped
- 3 large eggs, separated
- 3 tbsp sugar
- 1 tsp instant espresso powder
- 1/2 cup heavy cream
- 1/4 cup hazelnut spread
- 1/4 cup chopped toasted hazelnuts (for garnish)
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