Decadent Belgian Chocolate Mousse with Hazelnut Praline

Name: Decadent Belgian Chocolate Mousse with Hazelnut Praline
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Dessert
Ingredients: Dark chocolate; Eggs; Granulated sugar; Heavy cream; Salt; Hazelnuts; Granulated sugar; Water; Heavy cream; Powdered sugar; Vanilla extract; Chocolate shavings; Roasted hazelnuts

Creamy chocolate indulgence with a crunchy surprise

A rich and velvety chocolate mousse paired with a crisp hazelnut praline, perfect for any special occasion.

2 h 30 min
6
Intermediate

Ingredients

For the Chocolate Mousse

Dark chocolate

200g, finely chopped

Eggs

3 large, separated

Granulated sugar

60g

Heavy cream

250ml

Salt

Pinch

For the Hazelnut Praline

Hazelnuts

100g, toasted and skinned

Granulated sugar

150g

Water

2 tbsp

For the Whipped Cream Topping

Heavy cream

250ml, chilled

Powdered sugar

2 tbsp

Vanilla extract

1 tsp

For Garnishing

Chocolate shavings

Roasted hazelnuts

chopped

Preparation

Preparing the Chocolate Mousse

Melt chocolate

Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth, then set aside to cool slightly.

Use high-quality dark chocolate for the best flavor and texture.

Whisk yolks

In a separate bowl, whisk the egg yolks and sugar until pale and creamy.

Combine chocolate and yolks

Gently fold the melted chocolate into the egg yolk mixture until well combined.

Whipping the Cream

Whip heavy cream

In a clean bowl, whisk the heavy cream to soft peaks and fold it into the chocolate mixture.

Whisk egg whites

In another bowl, whisk the egg whites and salt to stiff peaks, then gently fold into the chocolate mixture until just combined.

Ensure all bowls are grease-free when whipping egg whites to achieve the perfect peaks. Use a metal spoon for folding to keep the airiness in the mousse.

Chill mousse

Spoon the mousse into individual serving glasses and chill for at least 2 hours.

Cooking Process

Caramelize sugar

Dissolve sugar and water in a saucepan over medium heat until the sugar turns amber.

Incorporate hazelnuts

Stir in the toasted hazelnuts, coating them in the caramel and spread onto parchment to cool.

Break praline

Once cooled, break the praline into small, crunchy pieces.

Plating & Serving