This rich and creamy Chocolate Hazelnut Mousse is guaranteed to delight. Enhanced with melt-in-your-mouth chocolate and crunchy toasted hazelnuts, every spoonful is heavenly. To top off this delectable dessert, we add a thick layer of chocolate-hazelnut ganache. Preparing this delicious masterpiece only takes 15 minutes, not counting the 1.5-hour chill time, and yields 4-6 servings.
HOW TO MAKE:
Start by melting the milk chocolate and whole milk together in the microwave or in a double boiler. For best results, let the mixture cool until it reaches room temperature before stirring in the vanilla extract and the finely chopped, toasted hazelnuts. Whip the heavy cream until soft but stable peaks form and fold into the cooled chocolate mixture until combined. Divide into serving cups and set aside.
Next, make the chocolate-hazelnut ganache by placing the milk chocolate in a heatproof bowl and heating the heavy cream in a saucepan over medium heat until lightly boiling. Immediately pour the cream over the chocolate and let the mixture sit for one minute without stirring. After, briefly whisk until completely melted and add in the hazelnut spread and dark rum, if desired. Allow ganache to cool slightly before evenly distributing among the serving cups on top of the mousse. Garnish with coarsely chopped, toasted hazelnuts and refrigerate up to two hours.
Q: How can I adjust the recipe’s sweetness level?
A: You can adjust sweetness of this recipe by adding a small amount of honey or sugar to the heavy cream when whipping it. If you’d like an even sweeter mousse, you can add a little more milk chocolate to your mix.
Q: Is there a different topping I could use for this recipe?
A: Yes! As an alternative to the toasted hazelnuts, try topping your mousse with fresh fruits such as raspberries, strawberries, kiwi, and banana slices.
Q: Can I halve the recipe if I only want a few servings?
A: Sure! You can halve the ingredients in the recipe to make a smaller portion size.
Q: How far in advance can I make this mousse?
A: You can make this mousse up to three days before serving. Make sure to cover the cups with plastic wrap to prevent oxidation before refrigerating.