Chocolate mousse (mousse de chocolat) is a French dessert made of chocolate and egg whites, first appearing in the cookbook Les soupers de la cour by French chef Menon in 1755.
Today, however, I want to show you my delicious variant, the chocolate and hazelnut mousse without eggs, prepared in just a few minutes with only five ingredients. So good that I’m sure it will become your go-to dessert, perfect to serve as a spoon dessert or to fill tarts and cakes.
- Difficulty: Very easy
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Low heat
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- cup whole milk
- 1½ tbsp sugar
- 6 oz 70% dark chocolate
- 1 cup heavy cream for whipping
- 1 cup hazelnut crumbs (toasted)
Tools
- Bowl
- Electric whisk
- Spatula
Steps
Pour the milk into the saucepan and heat without bringing it to a boil, then add the sugar and continue to cook over low heat, stirring with the whisk, until dissolved.
At this point, add the chopped dark chocolate and continue to cook over low heat, stirring with the spatula. When the chocolate is completely melted, pour it into the bowl, add the hazelnut crumbs, stir and let cool.
In another bowl, use the electric whisk to whip the cream, making sure it’s cold, straight from the fridge.
Gradually fold the whipped cream into the chocolate bowl, using a spatula with upward movements.
Pour the chocolate mousse into 4 small bowls and let rest in the refrigerator for at least three hours before serving. Enjoy! Watch the video recipe on Instagram HERE
