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Chocolate Hazelnut Mousse Cups Recipe
Ash Tyrrell

Chocolate Hazelnut Mousse Cups Recipe

I have to admit, making these Chocolate Hazelnut Mousse Cups was one of the most fun and satisfying desserts I’ve ever whipped up. The rich, creamy chocolate mousse paired with the nutty flavor of hazelnuts instantly became my favorite treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Heavy cream – 1 cup. I recommend using cold high-quality cream for the fluffiest texture.
  • Semi-sweet chocolate – 4 ounces finely chopped. This melts evenly and balances the hazelnut flavor without being overly sweet.
  • Hazelnut spread like Nutella – 1/3 cup. Use a creamy version for a smooth mousse.
  • Egg yolks – 2 large. Make sure they are at room temperature to incorporate easily into the chocolate mixture.
  • Sugar – 2 tablespoons. I prefer fine granulated sugar as it dissolves quickly keeping the mousse silky.
  • Vanilla extract – 1 teaspoon. Fresh vanilla extract adds a subtle depth of flavor.
  • Chopped hazelnuts – 2 tablespoons lightly toasted. Toasting brings out the natural nutty aroma and crunch.
  • Pinch of salt – enhances all the flavors without being noticeable.

Method
 

  1. I start by chopping the chocolate into small pieces so it melts evenly. Then, I gently heat a portion of the cream until it’s just simmering and pour it over the chocolate, stirring until completely smooth. This method ensures a glossy, lump-free base for the mousse.
  2. Next, I whisk the egg yolks with sugar until pale and creamy. Gradually, I fold them into the melted chocolate mixture along with the hazelnut spread. The mixture should be silky and thick, setting the stage for the airy mousse.
  3. Cold cream is key here. I whip it to soft peaks using a whisk or electric mixer. I like to check that it’s not too stiff, so it blends easily without deflating the chocolate base.
  4. Gently folding the whipped cream into the chocolate mixture is the most delicate part. I fold slowly from the bottom up, preserving all that light, airy texture. This step is crucial for a mousse that’s fluffy but still rich.
  5. Finally, I spoon the mousse into serving cups and sprinkle toasted hazelnuts on top. After chilling for at least two hours, they’re ready to enjoy. The mousse should hold its shape but still be wonderfully creamy.

Notes

  • I always use high-quality chocolate; it makes a huge difference in flavor.
  • Toasting the hazelnuts brings out a deep, nutty aroma that pairs perfectly with the chocolate.
  • Folding gently is key; I learned the hard way that overmixing deflates the mousse.
  • For a more decadent presentation, I sometimes drizzle melted chocolate over the top before chilling.