Best 6 Chocolate Mousse With Hazelnut Praline Recipes

CARAMELIZED HAZELNUT PRALINE CHOCOLATE MOUSSE

Steps:

• In a large pan, sprinkle the 3.5 oz/ 100 g sugar evenly on the bottom of the pan.
• Heat the pan on low-medium heat until the sugar around the edges starts to melt. Use a silicone or rubber spatula to move the sugar around (the sugar will start to clump and that is okay)
• When the sugar has mostly melted, add the roasted hazelnuts and keep stirring the caramel to make sure the sugar caramelizes evenly, while also coating the hazelnuts.
• Continue to cook while stirring the sugar/nuts until the sugar turns a dark amber colour (that is just before the caramel burns - so DO NOT move away from the stove because this can happen quickly, and PLEASE be careful as the sugar is very very hot)
• Remove from heat immediately and pour the sugar and nuts onto a parchment paper and let it cool completely. When the sugar has cooled down, break the caramel into smaller pieces so that they can be chopped in the food processor.
• In the food processor, process the praline mix in pulses first until you crush the nuts. Then process the sugar/nuts on high until you get a paste (you may have to stop and scrape the bowl a couple of times)
• In a heat proof bowl place the praline paste and egg yolks and mix them well with a whisk or hand mixer for a few minutes, until well combined.
• Add the chopped chocolate and melt the chocolate, egg yolk and praline paste together over a saucepan of simmering water, until the chocolate is melted and is smooth.
• Let this cool for about 10 - 15 minutes and stir in the cream/coconut cream. With a beater, whisk until the chocolate mix is lighter in colour and a little thicker.
• In a clean metal bowl (free of any residue), place the egg whites and 2 tbsp of white sugar. To make the egg white food-safe, whisk the egg whites over a saucepan of simmering water, and whisk on high until you form stiff peaks (with a clean, dry beater).
• Fold in 1/4 of the egg white into the chocolate mix. Add the rest of the egg whites and fold it in until just combined.
• Pour into individual serving glasses and chill for a few hours until set. Serve as is, or with a dollop of fresh cream or creme fraiche.

HAZELNUT CHOCOLATE MOUSSE

Steps:

• Whisk milk and pudding mix in a large bowl for 2 minutes. Let stand for 2 minutes or until soft set. Whisk in Nutella until smooth. Fold in whipped topping., Spoon into 6 dessert dishes. Chill until serving. Garnish servings with additional whipped topping.

CHOCOLATE MOUSSE TART WITH HAZELNUTS

Steps:

• Make crust: Preheat oven to 325 degrees. In a food processor, combine cones, salt, and sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with a removable bottom. Bake until crust is golden brown and set, 25 minutes. Let cool completely in pan on a wire rack.
• Meanwhile, make topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and 1/4 cup water. Bring to a boil; cook 1 minute. Strain hazelnuts and spread in a single layer on a parchment-lined baking sheet. Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.
• Make filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature. In a large bowl, whip 1 cup cream with confectioners' sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 1/2 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, top tart with hazelnuts.

CHOCOLATE PRALINE MOUSSE

Steps:

• Break both chocolates into chunks and place in a double boiler over simmering water. Heath until melted, stirring occasionally. Set aside and cool until lukewarm.
• Whip the cream until it is stiff and doubled in volume. Set aside.
• Beat egg whites until they form soft peaks. Add the confectioners' sugar 1 tablespoon at a time, beating constantly until stiff but not dry. Set aside.
• Combine praline paste, salt and creme de cacao in large mixing bowl. Stir well and add egg yolks. Whisk until smooth.
• Add melted butter, espresso and melted chocolate to the praline paste mixture and blend thoroughly. Using a rubber spatula, fold in the whipped cream. Finally, very gently fold in the egg whites.
• Spoon mousse into individual bowls or large serving bowl. Cover and refrigerate for 8 house before serving.

HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE

Steps:

• Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
• To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
• Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
• To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce

CHOCOLATE-HAZELNUT MOUSSE

Steps:

• Grind hazelnuts with 1 tablespoon sugar in processor until mixture forms paste. Melt chocolate in small metal bowl set over saucepan of simmering water, stirring until smooth. Remove from over water.
• Whisk egg yolks, 2 tablespoons water, Frangelico and 2 tablespoons sugar in large metal bowl to blend. Set bowl over same saucepan of simmering water and whisk constantly until thick ribbons form when whisk is lifted and thermometer inserted into mixture registers 160°F, about 6 minutes. Cool mixture slightly. Fold in chocolate and hazelnut paste.
• Using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Stir remaining 2 tablespoons sugar and 3 tablespoons water in very small saucepan over medium heat until sugar dissolves. Increase heat and boil until thermometer inserted into mixture registers 220°F, about 4 minutes. Gradually add hot syrup to whites, beating until firm peaks form and whites are cool. Fold into chocolate mixture in 2 additions.
• Beat 1/2 cup whipping cream in medium bowl until soft peaks form. Fold into mousse. Spoon mousse into 4 goblets, dividing equally. Chill mousse at least 1 hour and up to 1 day. Garnish each serving with whipped cream and toasted hazelnuts.