This chocolate hazelnut mousse is creamy and decadent, while being light and fluffy. A mix of milk and dark chocolate, and infusing the cream with hazelnuts creates the perfect chocolate and hazelnut flavor. For a finishing touch, I've added a drizzle of roasted hazelnut oil that adds even more creamy hazelnut flavor. Smooth and stable, it's an effortless, no bake dessert that is perfect to make ahead and is sure to impress your next dinner party. Or make it and store in the freezer, for whenever you need a chocolate mousse fix! A big bowl of scoopable mousse is sure to make your life better (allegedly).
If you're worried about raw eggs - you don't have to with this recipe! Since the best versions of chocolate mousse contain eggs, they are cooked in this recipe which prevents potential illnesses and creates a more stable mousse.
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🍫 Why you'll LOVE this recipe
- Chocolate hazelnut: A mixture of milk and dark chocolate creates the perfect smooth, not overly bitter chocolate base that allows the hazelnut flavor to shine.
- Roasted hazelnut oil: Adds a delicious roasted hazelnut flavor while keeping the mousse extra smooth. Drizzling some on top is the perfect finishing touch that complements the smoothness of the mousse perfectly.
- Smooth and fluffy: A combination of whipped cream and whipped (cooked) egg whites create the perfect scoopable and melt in your mouth mousse texture.
- Cooked eggs: Both the yolks and whites get cooked so that you don't have to worry about raw eggs. It also stabilizes the mousse so that it doesn't deflate as it sits in the fridge.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Heavy whipping cream: Use 35% whipping cream for the richness that it provides in the mousse, and to ensure that it whips to stiff peaks.
- Eggs: You will need both the yolks and whites from three whole eggs. When you separate them, make sure that you don't get any yolks in the whites or the whites won't whip well and will deflate.
- Milk and dark chocolate: Use good quality milk and dark chocolate found in bars for the best results. You just want to make sure that it's real chocolate, not a "chocolate creme chip" or "chocolate flavored bar" that will have difficulty melting.
- Hazelnuts: I prefer to use raw hazelnuts and roast them myself. I've included instructions on how to do this in the recipe. You could definitely use pre-roasted hazelnuts if you prefer a shortcut. If you have extra hazelnuts you need to try my nutella cheesecake. The crust is packed full of crunchy hazelnuts and it is absolutely delicious.
- Roasted hazelnut oil: Adds another level of smooth roasted hazelnut flavor to the mousse. I love using La Tourangelle roasted hazelnut oil, it is high quality and delicious. And a drizzle on top is the perfect smooth finishing touch! If you can't find roasted hazelnut oil you could substitute it with good quality extra virgin olive oil (if you like the flavor of olive oil) or omit it.
👩🍳 How to make chocolate hazelnut mousse
Roasting hazelnuts: If your hazelnuts are raw, place them on a baking sheet and place in an oven at 355°F (180°C), for 10 minutes. They are roasted when the skin starts flaking off and the nut is a golden color underneath. It will smell very fragrant. Remove from the oven, let cool, and rub them with a kitchen towel to remove most of the skins. Keep an eye on them in the oven to prevent from burning.
Step 1: Whip 1 cup of chilled heavy cream to medium-stiff peaks in a large bowl. Set it aside in the refrigerator.
Step 2: Chop the chocolate into small pieces and place into a separate large bowl
Step 3: Combine 1 cup of heavy whipping cream and ½ cup chopped hazelnuts. Heat on medium heat until it comes to a boil. Turn off the heat and let it steep for 10-15 minutes.
Step 4: Bring the cream back up to a simmer, and strain it into a bowl to remove the hazelnut pieces. Add the yolks, one by one, whisking immediately to combine and prevent lumps.
Step 5: Pour the cream and yolks over the chopped chocolate and let it sit for 2 minutes. Whisk until creamy.
Step 6: Add vanilla extract, salt, and one tablespoon of hazelnut oil. Whisk again. If it splits, use an immersion blender to re-emulsify. Set aside to cool while you make the meringue.
Step 7: Bring a small saucepan with one inch of water to a boil. Find a large heatsafe bowl that fits on top. Add the egg whites and sugar into the bowl. Stir with a spatula to combine and place over the boiling water to heat to 158°F (70°C). If you don't have a thermometer, it will feel hot to the touch.
Step 8: Whisk the egg whites to medium-stiff peaks with an electric mixer.
Step 9: You're now ready to combine everything together. Add half of the whipped cream to the cooled chocolate mixture and fold until combined. Then add half of the egg whites and fold. Repeat once more. Cover the bowl and refrigerate for 2 hours or overnight until set.
Step 10: To serve, scoop generous amounts with a large spoon onto plates or bowls. Use a spoon to make a divot into the center and drizzle some oil into it. Sprinkle with flaky salt, more chopped roasted hazelnuts, and add some fresh fruit to the side.
✔️ Expert mousse tips
- Make sure there aren't pieces of egg yolks in the egg whites. Yolks in the whites prevent the whites from whipping to stiff peaks. And make sure you use a clean bowl for the whites!
- Whip the cream and egg whites to medium-stiff peaks: This adds air to the mousse, making it light and fluffy.
- Make sure that the chocolate is room temperature before folding the egg whites and whipped cream into it, helping prevent it from deflating.
🥄 Make ahead and storage
This chocolate hazelnut mousse is great to make ahead because it needs to chill in the fridge to set. I like to make it the day before serving. Since the eggs are cooked, you don't have to worry about it spoiling in the fridge or the eggs not being fresh anymore.
Enjoy within 4 days. You could also pre-portion into smaller containers, freeze, and let it defrost for 15 minutes before enjoying. Freeze the mousse covered tightly for up to one month.
If you love making chocolate mousse, you need to try my red wine chocolate mousse. It is dark and boozy, perfect for a date night! It's super easy to make, has only has 4 ingredients, and does not contain eggs.
❔ How to make chocolate mousse with cooked eggs
Whipped egg whites create the ultimate light and airy, cloud-like, chocolate hazelnut mousse. There's a reason why most French chocolate mousse recipes use whipped egg whites. If you're worried about using raw whipped egg whites, you can use Swiss meringue. Swiss meringue heats the egg whites and sugar over simmering water to 158°F (70°C), partially setting the egg proteins, creating a more stable meringue. My favorite chocolate mousse recipes have both whipped egg whites and whipped cream to add that light airy texture.
📖 Recipe FAQs
Substitute it with olive oil if you like the flavor of olive oil, or omit it from the recipe altogether. It will still taste delicious.
If you prefer raw eggs in your mousse and don't want to go through the hassle of swiss meringue, you can just whip the egg whites and sugar without cooking them. Keep in mind that it will spoil faster so I wouldn't keep it any longer than 2 days.
You can adjust the chocolate ratio as you like. Keep in mind that the more milk chocolate you use, the sweeter and softer the mousse will be. And the more dark chocolate, the more bitter it will be and the less you will taste the hazelnut because it is a more overpowering flavor.
Yes you can, it is stable enough to use as a low cake filling or tart filling. It is creamy and smooth. Slice it with a hot clean knife for perfect slices that hold together.
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📖 Recipe
Hazelnut Chocolate Mousse
Equipment
- heatproof bowl
Ingredients
- ¾ cup hazelnuts
- 2 cups heavy whipping cream 35% cream, divided in half
- 100 g milk chocolate good quality
- 100 g dark chocolate good quality 70%
- 3 large egg yolks reserve the egg whites
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 3 large egg whites make sure that there aren't any bits of yolks in the whites
- ¼ cup granulated sugar
- 1 tablespoon roasted hazelnut oil more for drizzling
- flaky salt for topping
- fresh berries for serving
Instructions
- If your hazelnuts are raw, place them on a baking sheet and place in an oven at 355°F (180°C), for 10 minutes. Keep an eye on them! They are roasted when the skin starts flaking off and the nut is a golden color underneath. It will smell very fragrant. Remove from the oven, let cool, and rub them with a kitchen towel to remove most of the skins.¾ cup hazelnuts
- Whip 1 cup of chilled heavy cream to medium-stiff peaks in a large bowl. Set it aside in the refrigerator.2 cups heavy whipping cream
- Chop the chocolate into small pieces and place into a separate large bowl100 g milk chocolate, 100 g dark chocolate
- In a saucepan, combine remaining 1 cup of heavy whipping cream and ½ cup chopped hazelnuts. Heat on medium heat until it comes to a boil. Turn off the heat and let it steep for 10-15 minutes.
- Bring the cream back up to a simmer, and strain it into a bowl to remove the hazelnut pieces. Add the yolks, one by one, whisking immediately to combine and prevent lumps.3 large egg yolks
- Pour the cream and yolks over the chopped chocolate and let it sit for 2 minutes. Whisk until creamy.
- Add vanilla extract, salt, and one tablespoon of hazelnut oil. Whisk again. If it splits, use an immersion blender to re-emulsify. Set aside to cool while you make the meringue.1 teaspoon pure vanilla extract, 1 tablespoon roasted hazelnut oil, ¼ teaspoon sea salt
- Bring a small saucepan with one inch of water to a boil. Find a large heat safe bowl that fits on top. Add the egg whites and sugar into the bowl. Stir with a spatula to combine and place over the boiling water to heat to 158°F (70°C). If you don't have a thermometer, it will feel hot to the touch.3 large egg whites, ¼ cup granulated sugar
- Whisk the egg whites to medium-stiff peaks with an electric mixer.
- You're now ready to combine everything together. Add half of the whipped cream to the cooled chocolate mixture and fold until combined. Then add half of the egg whites and fold. Repeat once more. Cover the bowl and refrigerate for 2 hours or overnight until set.
- To serve, scoop generous amounts with a large spoon onto plates or bowls. Use a spoon to make a divot into the center and drizzle some oil into it. Sprinkle with flaky salt, more chopped roasted hazelnuts, and add some fresh fruit to the side.flaky salt, fresh berries
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