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Decadent Chocolate Hazelnut Mousse Cups

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A rich and velvety chocolate hazelnut mousse topped with crunchy toasted hazelnuts, perfect for celebrations or a cozy treat. This easy homemade dessert combines simple ingredients for an indulgent yet light experience.

Ingredients

Scale
  • 6 oz dark chocolate (70% cacao or higher), chopped
  • 1 cup heavy cream, cold
  • 1/4 cup hazelnut spread (like Nutella)
  • 3 large egg whites, room temperature
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup whole hazelnuts, toasted and roughly chopped
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Spread whole hazelnuts evenly on a baking sheet and roast for 8–10 minutes until fragrant and golden brown. Let cool, then rub in a clean kitchen towel to remove most skins. Roughly chop and set aside.
  2. Melt chopped dark chocolate in a heatproof bowl over simmering water (double boiler method). Stir gently until smooth. Remove from heat and let cool slightly without setting.
  3. In a chilled mixing bowl, beat cold heavy cream until soft peaks form. Be careful not to overbeat.
  4. In a separate bowl, beat room-temperature egg whites with a pinch of salt until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
  5. Gently stir hazelnut spread and vanilla extract into the melted chocolate until fully incorporated and smooth.
  6. Fold about one-third of the whipped cream into the chocolate mixture gently using a spatula to lighten it. Then fold in the remaining cream carefully to keep the mousse airy.
  7. Fold the whipped egg whites into the mousse mixture in two additions, using gentle folding motions to maintain volume.
  8. Spoon the mousse evenly into serving cups or ramekins and smooth the tops.
  9. Sprinkle toasted, chopped hazelnuts generously over each mousse cup.
  10. Refrigerate mousse cups for at least 2 hours until firm and chilled through before serving.

Notes

Use fresh, pasteurized eggs to reduce risk from raw egg whites or substitute with whipped aquafaba for a vegan option. Toast hazelnuts until fragrant but not burnt to avoid bitterness. Chill mixing bowls before whipping cream for better volume. Fold mixtures gently to keep mousse light and airy. Store mousse cups covered in the fridge up to 3 days; avoid freezing to maintain texture.

Nutrition

Keywords: chocolate mousse, hazelnut mousse, easy dessert, homemade mousse, toasted hazelnuts, chocolate dessert, creamy mousse, quick dessert

Find it online: https://emmayum.com/decadent-chocolate-hazelnut-mousse-cups-recipe-easy-homemade-dessert-with-crunchy-toasted-nuts/