Bittersweet Chocolate Hazelnut Mousse
- 3/4 cup (180 mL) hazelnuts, toasted and skinned*
- 4 oz (125 g) bittersweet chocolate, chopped
- Pinch salt
- 1-1/2 cups (375 mL) 35 % whipping cream
- Chopped hazelnuts, for garnish
Preparation time 15mins
Cooking time 15mins
In food processor, chop hazelnuts, chocolate and salt until fine, about 4 min.
In saucepan or in microwave over medium-high heat, bring 3/4 cup (180 mL) of cream to boil. Pour into food processor through feed tube with motor running. Process until mixture is smooth. Transfer to bowl and let cool completely.
In large bowl, using electric mixer, whip remaining whipping cream to soft peaks. Fold one-quarter of the whipped cream into chocolate mixture. Fold in remaining cream just until blended. Using a piping bag fitted with a star tip or spoon, divide among six serving dishes.
Cover and refrigerate for at least 1 hour or up to 4 hours before serving. Garnish with chopped hazelnuts.