Hazelnut Chocolate Mousse Recipe - Cooking Index
Hazelnut Chocolate Mousse Recipe - Cooking Index
| 1 cup | 237ml | Whole hazelnuts - roasted, then |
| Finely chopped | ||
| 7 oz | 198g | Bittersweet chocolate |
| 3 tablespoons | 45ml | Water |
| 1 cup | 198g / 7oz | Sugar |
| 2 teaspoons | 10ml | Vanilla |
| 8 oz | 227g | Cream cheese - softened |
| 1/3 cup | 78ml | Hazelnut liqueur or extract |
| 1 teaspoon | 5ml | Heavy whipping cream |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 teaspoon | 5ml | Vanilla |
Roast whole hazelnuts in the oven to bring out the flavor. Remove the skins and chop. Set aside.
Melt chocolate in microwave or over double boiler.
Make a simple syrup by stirring together 3 tablespoons water, 1 cup sugar, and 2 teaspoons vanilla in a heavy saucepan. Add to chocolate and bring just to a boil over low heat. Remove saucepan from heat and fold in 8 ounces cream cheese, 1/3 cup hazelnut liqueur or extract, and 1 cup hazelnuts. Set aside to cool.
Whip 1 pint heavy whipping cream, 1/4 cup sugar, and 1 teaspoon vanilla until stiff. Fold the cooled chocolate mixture and all but a few tablespoons of the whipped cream mixture gently together, being careful not to over-mix.
Pour into individual serving cups. Garnish with remaining whipped cream and coarsely chopped hazelnuts.
Source:
Home & Garden TV -- All In Good Taste
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