Caramelized Hazelnut Praline Chocolate Mousse

Servings: 4 -5 servings
Author: Dini from Giramuk's Kitchen
Print Recipe

Ingredients

Praline Paste

Chocolate Mousse

  • 7 oz/ 200 g bittersweet chocolate or a dairy-free dark chocolate, finely chopped
  • 4 eggs separated, at room temperature (egg whites in a clean dry bowl)
  • 1/4 cup of cream or coconut cream dairy-free option
  • 1/2 tsp salt flakes add 1 tsp if you'd like this to be a salted chocolate mousse - It tastes FANTASTIC!

Instructions

Praline Paste

  • 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)

Chocolate Mousse

  • 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.

Notes

Please Note - You may realize that I whisk both the egg yolk/chocolate mix and the egg whites over a double boiler. While this is completely optional - I do this because it pasteurizes the egg making it safe to eat. This is especially for those who are concerned about eating raw egg.