Chocolate Hazelnut Mousse ( Mousses Recipe)
by Tarla Dalal
Crunchy, creamy, rich—there is no shortage of praise for this dessert! this is luscious party fare, with the special touch of hazelnuts. However, where hazelnuts are not available you can use walnuts instead, without compromising on the taste and feel. While making the praline, take care not to stir the sugar; allow it to melt on its own to avoid the sugar from sticking to the spatula. To make this mousse quick and easy, i have opted for a spread like nutella that is readily available.
Chocolate Hazelnut Mousse ( Mousses Recipe) recipe - How to make Chocolate Hazelnut Mousse ( Mousses Recipe)
Setting Time: 4 hours Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Hazelnut Praline
1/2 cup coarsely chopped hazelnut
1/4 cup castor sugar
Other Ingredients
1 cup chopped dark chocolate
1/4 cup milk
3/4 cup nutella hazelnut chocolate spread , readily available
1/4 tsp vanilla essence
1 tbsp powdered sugar
1 1/2 cups beaten whipped cream
For The Garnish
beaten whipped cream
4 chocolate bytes
For the hazelnut praline
- For the hazelnut praline
- Melt the sugar in non-stick pan on a medium flame till it turns light brown in colour.
- Add the hazelnuts and mix well to make a praline.
- Pour the prepared mixture on the greased rolling board or butter paper and roll it with greased rolling pin so as to get a thin layer.
- Once set, crush the praline coarsely with a rolling pin and keep aside.
How to proceed
- How to proceed
- Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove from the microwave and mix well until no lumps remain.
- Strain the mixture using a sieve and keep aside.
- Add the chocolate hazelnut spread and vanilla essence and mix well.
- Add the sugar and beaten whipped cream and fold gently.
- Add the prepared hazelnut praline and fold gently.
- Pour equal quantities of the mixture into 4 individual bowls / glasses and refrigerate for atleast 3 to 4 hours or till the mousse sets.
- Garnish with beaten whipped cream and a chocolate byte and serve chilled.
Handy tip :
- Handy tip :
- Instead of hazelnuts, you can use equal proportion of walnuts (akhrot).
- You can also use milk chocolate instead of dark chocolate.
- While making hazelnut praline, at step no 4 do not touch the praline with your hands at this point as it is really hot and can cause serious burns.
- You can also melt the chocolate-milk mixture on a double boiler.
| Energy | 865 cal |
| Protein | 11.6 g |
| Carbohydrates | 77.8 g |
| Fiber | 1.9 g |
| Fat | 63.2 g |
| Cholesterol | 2 mg |
| Vitamin A | 27.9 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 1.4 mg |
| Folic Acid | 26.4 mcg |
| Calcium | 80.4 mg |
| Iron | 3.6 mg |
| Magnesium | 148.2 mg |
| Phosphorus | 222.8 mg |
| Sodium | 19.3 mg |
| Potassium | 469.2 mg |
| Zinc | 0.5 mg |