Chocolate Mousse with Hazelnut Whipped Cream

By á-9003

Ingredients

• Chocolate Mousse:
• 4 ounces dark chocolate, chopped
• 2 tablespoons unsalted butter
• Pinch kosher salt
• 3 large eggs, separated
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar
• 1/2 cup heavy cream
• Hazelnut Whipped Cream:
• 1/2 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon hazelnut liqueur, such as Frangelico
• Toppings:
• 1/4 cup toasted chopped hazelnuts
• Chocolate shavings

Preparation

Step 1

For the mousse: Fill a small saucepot halfway with water and bring to a boil. Put chocolate, butter and salt into a heat-resistant medium bowl and place the bowl on top of the pot. When the chocolate has melted, about 5 minutes, stir it with a spatula to blend. Remove from the heat and let cool slightly. Whisk the egg yolks and vanilla into the cooled chocolate; the mixture will thicken as it cools.

In a medium bowl, beat the egg whites with an electric mixer on medium speed until foamy, 1 to 2 minutes. Add 2 tablespoons of the sugar and continue beating until stiff peaks form.

In a separate bowl, beat the cream with an electric mixer until frothy. Add the remaining 2 tablespoons sugar and continue beating until stiff peaks form.

Using a spatula, fold the whipped egg whites into the chocolate mixture in batches and gently blend until no streaks remain. Next, fold in the whipped cream in batches until blended.

Spoon a heaping 1/4 cup of the mousse into six 4-ounce ramekins or serving cups. Cover and chill for at least 2 hours.

For the whipped cream: Using an electric mixer, whip the cream until frothy. Add the sugar and liqueur and beat until stiff peaks form.

To serve, spoon a dollop of whipped cream onto the mousse and sprinkle with toasted hazelnuts and shaved chocolate.