Decadent Belgian Chocolate Mousse with Hazelnut Praline
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
For the Hazelnut Praline
For the Whipped Cream Topping
For Garnishing
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
Decadent Belgian Chocolate Mousse with Hazelnut Praline
Decadent Belgian Chocolate Mousse with Hazelnut Praline
Add whipped cream
Spoon a dollop of whipped cream on top of the mousse.
Finish
Sprinkle with praline pieces and chocolate shavings for an elegant finish.