When you want an elegant yet comforting dessert, this Chocolate Hazelnut Mousse Recipe is your go-to treat. It strikes that perfect balance between rich dark chocolate and toasty hazelnuts, making it a standout for dinner parties or a cozy weekend indulgence. Once you try it, you’ll notice how effortlessly it comes together, delivering a luxurious, airy mousse that feels special but is surprisingly simple to make.
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Why You’ll Love This
This recipe combines the creamy richness of whipped cream and fluffy egg whites with the deep, bittersweet flavor of dark chocolate enhanced by nutty roasted hazelnuts. It's a dessert that feels fancy without fuss.
- Reliable Texture, Great Flavor: The mousse has a perfect lightness thanks to carefully whipped egg whites and cream, while the dark chocolate provides intense flavor with a smooth finish.
- Crisp–Golden Finish: Toasted hazelnuts add a wonderful crunch and a warm, nutty aroma that balances the chocolate’s richness.
- Pantry-Friendly Ingredients: You likely already have most basics on hand—heavy cream, eggs, sugar—and just need quality chocolate and hazelnuts.
- Weeknight Easy, Weekend Worthy: It’s quick enough for a midweek dessert yet elegant enough for guests without hours in the kitchen.
Ingredient Snapshot
For the best Chocolate Hazelnut Mousse Recipe, ingredient quality really makes a difference—especially chocolate and hazelnuts. Choosing rich, well-tempered chocolate and fresh roasted hazelnuts lifts the flavor from good to great.
- Dark Chocolate (70% cocoa): Pick a bar with deep flavor and minimal additives for a silky, rich mousse base.
- Heavy Cream: Use chilled cream with at least 36% fat to whip up fluffy peaks that stabilize the mousse.
- Roasted Hazelnuts: Freshly roasted and unsalted hazelnuts give that fresh crunch and toasty flavor; you can toast raw nuts at home for best results.
- Egg Whites: Ensure they’re room temperature to whip to stiff peaks easily and incorporate more air.
- Granulated Sugar: Regular white sugar dissolves smoothly into the egg whites, adding sweetness and structure.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Chocolate Hazelnut Mousse Recipe
Step 1 — Set Up & Season
First, melt your dark chocolate gently in a heatproof bowl set over simmering water—avoid direct heat to prevent scorching. Stir frequently until you get a smooth, shiny mixture with no lumps. While that cools slightly, chill your heavy cream and prepare two bowls for whipping your cream and egg whites separately. Prepping your tools ahead ensures you keep everything streamlined—plus, chilled cream whips best, giving that fluffy texture that’s key to this mousse.
Step 2 — Sear, Toast, or Mix
While your chocolate cools just enough to avoid cooking the eggs, whip the heavy cream to soft peaks—you want it to hold shape but still move softly when you lift the whisk. Next, beat your egg whites until frothy, then gradually add granulated sugar and continue whipping until you reach stiff, glossy peaks—this step traps air that makes your mousse light as a feather. Carefully fold the melted chocolate into the whipped cream using a gentle spatula motion. Then, dollop and fold in the egg whites, keeping those air bubbles intact for the perfect fluffy structure.
Step 3 — Finish for Best Texture
Finally, fold in finely chopped roasted hazelnuts, reserving a small handful for garnish. Spoon your mousse into pretty serving dishes or a large bowl, then chill in the refrigerator for at least two hours. This resting time lets the mousse set fully, developing the signature silky mouthfeel you want. Resist the urge to skip the chill—it’s key to achieving that melt-in-your-mouth experience I love about this Chocolate Hazelnut Mousse Recipe.
Smart Little Tips
Over the years, I’ve found that taking your time with whipping and folding is the secret to that cloud-like texture. Give yourself a few practice runs, and you’ll be dazzling friends with perfect mousse every time.
- Doneness Cue: Your stiff egg white peaks should stand tall without wobbling—this means they are aerated perfectly for lightness.
- Temperature Trick: Slightly cooled melted chocolate (warm but not hot) prevents scrambling the whipped cream or egg whites when combined.
- Make-Ahead Move: Mousse can be made a day ahead; just cover tightly to keep it fresh and let it chill overnight for even better flavor melding.
- Avoid This Pitfall: Don’t rush folding—vigorous stirring deflates the mixture, resulting in a dense mousse.
Serving Ideas
Finishing Touches
Just before serving, sprinkle the reserved chopped hazelnuts on top to add a delightful crunch and a lovely golden contrast against the dark mousse. A light dusting of cocoa powder or a few fresh raspberries also brightens the plate and complements the mousse's rich depth beautifully.
Pair It With
This Chocolate Hazelnut Mousse Recipe pairs wonderfully with a dollop of lightly whipped cream for added creaminess and fresh berries to cut through the richness. If you’re feeling fancy, a drizzle of caramel or a splash of salted caramel sauce takes it to the next level.
Easy Plating Upgrades
For casual weeknights, serve the mousse in simple glass ramekins—it’s effortless and inviting. When hosting, try layering mousse with crushed hazelnut praline or chocolate shavings in tall glasses for a stylish look that’s sure to impress.
Make-Ahead, Store & Reheat
Storing Leftovers
Store your mousse in an airtight container in the fridge for up to three days. The texture stays wonderfully creamy and stable, though some water separation might happen if left longer, so best enjoyed fresh within that window.
Freezing Tips
The mousse doesn’t freeze well due to its airy texture and cream content—it can become grainy or watery when thawed. I’d recommend enjoying this dessert fresh or refrigerated rather than frozen for the best experience.
Reheating Chocolate Hazelnut Mousse Recipe Without Drying Out
Because mousse is best enjoyed chilled, reheating isn’t typical. If you prefer a slightly warm mousse, a brief 10-15 second zap in the microwave at low power can soften it gently, but be careful not to overdo it or the texture will break down. Otherwise, let it come to room temperature for 10-15 minutes before serving to release flavors without drying out.
Frequently Asked Questions
You can substitute milk chocolate, but it will produce a sweeter, less intense mousse. Dark chocolate with at least 70% cocoa is recommended for the balanced bittersweet flavor that pairs well with hazelnuts.
You'll want stiff, glossy peaks that stand straight up without collapsing when you lift the whisk. This ensures maximum air incorporation for a light mousse.
Traditional mousse relies on eggs and cream, so it's tricky to veganize without changing texture significantly. However, you can try using aquafaba (chickpea brine) as an egg white substitute and coconut cream instead of dairy, but results may vary.
Spread raw hazelnuts on a baking sheet and toast at 350°F (175°C) for 10-12 minutes, shaking halfway. When their skins loosen, rub them in a clean kitchen towel to remove most skins for a fresher, nuttier taste.
Final Thoughts
I’ve made this Chocolate Hazelnut Mousse Recipe many times, and its crowd-pleasing texture and flavor never fail to impress. It’s worth the few simple steps and patience. Once you master the gentle folding technique and pick your favorite chocolate, you’ll have a dessert that feels effortless but is undeniably special—a delicious way to show you care, any day of the week.
PrintPrint Recipe
Chocolate Hazelnut Mousse Recipe
A decadent and airy Chocolate Hazelnut Mousse made with rich dark chocolate, whipped cream, and crunchy roasted hazelnuts. Perfect as an elegant dessert to impress guests or enjoy a luxurious treat at home.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Ingredients
Chocolate Base
- 200 g high-quality dark chocolate (70% cocoa)
Dairy
- 300 ml heavy cream
Eggs and Sugar
- 3 large egg whites
- 75 g granulated sugar
Nuts
- 100 g roasted hazelnuts (unsalted)
Instructions
- Melt Chocolate: Melt the dark chocolate in a heatproof bowl over simmering water until smooth, ensuring not to let any water mix with the chocolate.
- Whip Cream: In a separate bowl, whip the heavy cream until soft peaks form, being careful not to over-whip to avoid turning it into butter.
- Beat Egg Whites: Beat the egg whites until frothy, then gradually add the granulated sugar while continuing to beat until stiff peaks form.
- Combine Chocolate and Cream: Gently fold the melted chocolate into the whipped cream until well incorporated and smooth.
- Incorporate Egg Whites: Carefully fold the beaten egg whites into the chocolate-cream mixture, maintaining as much airiness as possible.
- Add Hazelnuts: Fold in the finely chopped roasted hazelnuts, reserving some to garnish the top of the mousse.
- Chill: Spoon the mousse mixture into serving dishes and refrigerate for at least two hours to set and chill thoroughly before serving.
Notes
- Use high-quality chocolate with at least 70% cocoa content for the best rich flavor.
- Ensure the bowl and utensils are dry when melting chocolate to prevent seizing.
- Do not over-whip the cream to avoid it turning grainy or buttery.
- Fold ingredients gently to keep the mousse light and airy.
- Roast hazelnuts yourself if possible for fresher and more robust flavor.
- This mousse can be garnished with extra chopped hazelnuts or a dusting of cocoa powder.
- For food safety, ensure egg whites are pasteurized or use fresh eggs from a trusted source as this recipe uses raw egg whites.
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