Hazelnut Chocolate Olive Oil Mousse
Serves 6
30 mins prep
60 mins Chilling Time
90 mins total
Hazelnut Chocolate Olive Oil Mousse made with dark chocolate, toasted hazelnuts, a hint of orange, and a smooth olive oil finish. Topped with chocolate whipped cream and dark chocolate shavings.
Hazelnut Butter
Hazelnut Chocolate Mousse
ozheavy whipping cream(33-35% fat), very cold
oz70% dark chocolate barroughly chopped
ozreserved hazelnut butter(swap for any nut butter or hazelnut chocolate spread of choice)
tspvanilla bean paste or pure vanilla extract
tsporange zest
ozgranulated sugardivided
Chocolate Whipped Cream
ozheavy whipping cream (33-35% fat), very cold
ozmascarponecold
tbspdutch processed or natural cocoa powder
tbsppowdered sugar
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Toasted Hazelnuts
Preheat oven to 350℉ (180℃).
Place whole hazelnuts on a baking tray and toast on middle rack for 10-12 minutes until fragrant.
oz hazelnuts (skinless)
oz powdered sugar
Place hot hazelnuts in a kitchen towel and rub together to remove the outer skin.
Hazelnut Butter
Blitz skinless toasted hazelnuts in a food processor with the powdered sugar until smooth and creamy. This will take about 2-3 minutes.
Measure out 85 grams (1/3 cup) of the hazelnut butter for the mousse. Store the rest at room temperature for another recipe.
Hazelnut Chocolate Mousse
PREP: Read through all the steps first. In a large bowl, with an electric hand mixer, whip the cold heavy cream until medium-stiff peaks . Cover the bowl with plastic wrap and refrigerate until ready to use.
oz heavy whipping cream
Melt Chocolate: Place chopped chocolate in a heatproof bowl over a shallow pot of simmering water to create a double boiler or melt in the microwave in 30 second intervals. Stir until melted and smooth.
oz 70% dark chocolate bar
Stir in the salt, olive oil, followed by the reserved 85 grams (1/3 cup) of the toasted hazelnut butter.
oz extra virgin olive oil
oz reserved hazelnut butter
tsp fine sea salt
Whisk in the espresso powder, vanilla, and orange zest. Set aside to cool slightly.
tsp instant espresso powder
tsp vanilla bean paste or pure vanilla extract
tsp orange zest
Egg Yolks & Sugar: In a large bowl, whisk the egg yolks with half of the sugar (25 grams | 1/4 cup) until pale in color and foamy. About 2-3 minutes.
oz granulated sugar
large egg yolks
Fold the egg yolks into the chocolate mixture with a spatula until just combined.
Egg Whites & Sugar: In a separate large bowl with hand mixer, whip the egg whites until soft peaks form. Slowly pour in the remaining sugar while continuing to whip until the mixture forms glossy, stiff peaks.
large egg whites
oz granulated sugar
Fold In: Fold 1/3 of the egg whites at a time into the chocolate mixture with a spatula until there are no more white streaks. The chocolate mixture will lighten in texture as the egg whites are folded in. Use the spatula in a figure eight pattern, folding upward from the bottom of the bowl to prevent stirring.
Then, fold in 1/3 of the heavy cream at a time into the mousse until there are no more white streaks. Careful not to stir and deflate the mousse.
Transfer & Chill
Use a spoon or piping bag to transfer the chocolate mousse into glass goblets, cups, ramekins or serving bowls.
Cover with plastic wrap and place in the fridge to chill for 1-2 hours to set.
Chocolate Whipped Cream
Combine ingredients into bowl of stand mixer and whip on high with whisk attachment until thick and fluffy. Spoon or pipe onto chocolate mousse before serving.
oz heavy whipping cream
oz mascarpone
tbsp dutch processed or natural cocoa powder
tbsp powdered sugar
tsp vanilla bean paste or pure vanilla extract
Chocolate Shavings
Take a chunk or bar of dark chocolate and scrape with a vegetable peeler over the whipped cream topped mousse.
bittersweet chocolate shavings