Chocolate-Hazelnut Mousse is an elegant variation on Chocolate Mousse with hazelnut paste. Like Chocolate Mousse, this can be spooned into attractive goblets, topped with a bit of whipped cream, and served as is, or used as a filling for a layer cake. It also can be piped over the cooled Hazelnut Brownies, creating a simple but surprisingly memorable dessert.
*If hazelnut oil is not available, peanut or safflower oil can be substituted.
Recipe information
Yield
Makes 4 cups
Ingredients
Equipment:
Preparation
Step 1
1. Position the rack in the center of the oven and preheat the oven to 350 degrees. Arrange the hazelnuts on a small baking tray and bake until lightly browned, 10 to 12 minutes, turning the tray back to front after 5 or 6 minutes. Cool. Enclose the nuts in a clean towel and rub until as much of the skins as possible come off.
Step 2
2. Place the nuts and hazelnut oil in the workbowl of a food processor fitted with a steel blade and process until a paste forms.
Step 3
3. Meanwhile, in a large bowl, using a whisk or eggbeater, whip the heavy cream. Refrigerate, covered, until needed.
Step 4
4. In a medium heatproof bowl set over a pan of simmering water, melt the chocolate. Turn off the heat when almost melted and stir occasionally until completely melted. Scrape into the nut paste and process until thoroughly mixed. Set aside.
Step 5
5. In a clean medium heatproof bowl, lightly whisk the egg yolks.
