Chocolate-Hazelnut Mousse

Chocolate-Hazelnut Mousse
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • 1 ½ cups heavy cream
  • 5 ounces unblanched hazelnuts
  • small baking tray, clean towel, food processor, large bowl, whisk or eggbeater, 2 medium heatproof bowls, small saucepan, electric mixer with large bowl, rubber spatula
  • 3 egg yolks
  • ¼ cup water
  • 5 ounces milk chocolate, cut into small pieces
  • 1/3 cup granulated sugar
  • + 1 more ingredients
    • 1 tablespoon plus 1/2 teaspoon hazelnut oil*

1. Position the rack in the center of the oven and preheat the oven to 350 degrees. Arrange the hazelnuts on a small baking tray and bake until lightly browned, 10 to 12 minutes, turning the tray back to front after 5 or 6 minutes. Cool. Enclose the nuts in a clean towel and rub until as much of ...

View full recipe at Epicurious

Comments

Variations on Chocolate-Hazelnut Mousse

  • Chocolate-Hazelnut Mousse
    • 5 tablespoons water
    • 2 tablespoons Frangelico (hazelnut liqueur) or brandy
    • 5 tablespoons sugar
    • 1 salt
    • hazelnuts
    • 1/2 cup hazelnuts
    • 3 large eggs
    • +2 other ingredients


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