Chocolate Mousse with Toasted Hazelnuts

The Netflix Original Zumbo’s Just Desserts  has been a bit of a late night obsession for me recently. Nights I’m not able to sleep, I stay up and watch an episode or two (sometimes more) of this fun-filled and colorful baking show. And to say my dreams after watching an episode are of “sugarplums,” would be an understatement. The most difficult part of watching a show like this–or really any baking show when you have food allergies–is that it makes my mouth water so much, I must have whatever they are making right now!

However, to get their creations to work for an allergy-friendly diet is difficult and I’ve never really produced exact results, so instead I had to start paying attention to the tastes I really enjoy, rather than exact recipes, and try to recreate those. For me, chocolate is what makes me weak in the knees, and so I created this mousse.

When making this dish, I wanted to make sure my taste buds were completely satisfied and not left with any bit of disappointment. Before I figured out my allergies, one of my favorite sweet things was Nutella–the rich chocolate mixed with a perfect balance of hazelnuts always seemed to meet my senses, and so those flavors inspired me in this dessert

I also wanted it to look beautiful. I find I always prefer a brownie to a chocolate bar, partially because of the way they look (anyone else out there feel like this?) Anyway, I thought a light mousse would make Zumbo proud, and I think I succeeded! Below you will find the recipe, and I warn you…be careful not to eat the whole bowl!


Chocolate Mousse with Toasted Hazelnuts
 
Prep time
Cook time
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Rich chocolate and toasted hazelnuts come together for an absolutely perfect dessert.
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 1 cup heavy cream
  • 3 eggs, yolks and whites separated
  • 6 tablespoons sugar
  • 1¾ cups semi-sweet chocolate, melted
  • ½ cup chopped hazelnuts
Instructions
  1. Beat the heavy cream with a mixer until medium peaks form. Set aside.
  2. Place the egg whites in a mixing bowl and beat on the medium setting of a hand mixer until the mixture starts to foam. Then beat on high until medium-sized peaks form in the mixture.
  3. Melt the chocolate in a double boiler.
  4. Beat the egg yolks and sugar together they form a glassy mixture. Add the melted chocolate and continue to stir. Fold in the whipped cream, then gently add the whipped egg whites.
  5. Portion into bowls and chill in the refrigerator for at least 4 hours before serving.
  6. Before serving mousse; preheat oven to 350℉. Place your hazelnuts on a jelly roll pan and toast in the oven for 10 minutes. Toss the nuts and continue to bake for 5 minutes before sprinkling over the mousse.
  7. Serving suggestion: pair with your favorite adult beverage!

 

About the Author:

A native Texan who, after being diagnosed with food allergies and Celiac Disease in her mid-twenties, wanted to help others who drastically had to change their diets later in life. She now lives in Los Angeles with her husband, where she operates Mary Lee Kitchen.

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