Caramelized Hazelnut Praline Chocolate Mousse
Servings: 4 servings
Sinfully creamy, light, airy, decadent chocolate mousse made with caramelized hazelnut praline paste for an irresistible nutty, caramel flavor profile! This hazelnut praline mousse can be made dairy free too.
Print Recipe
Ingredients
Praline Paste
- 70 g hazelnuts toasted and skinned
- 100 g white sugar ½ cup.
- 2 tbsp white sugar
Chocolate Mousse
- 200 g bittersweet chocolate 7 oz, finely chopped. Use a dairy-free dark chocolate, for a dairy free version.
- 4 large eggs separated, at room temperature (egg whites in a clean dry bowl)
- 2 tbsp white sugar for the meringue
- 80 mL heavy cream (35% fat) ⅓ cup. Or use coconut cream for a dairy-free option
- ½ tsp sea salt add upto 1 tsp if you'd like this to be a salted chocolate mousse - It tastes FANTASTIC!
Instructions
Praline Paste
- Line a sheet pan with parchment paper or silpat. Leave the pan in a heat resistant surface as the hot sugar will be poured onto this pan.
- In a large pan, sprinkle the sugar evenly in a thin layer on the bottom of a stainless steel skillet.100 g white sugar
- Heat the pan on low to 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). The sugar will start to caramelize, and it's important to keep it moving to evenly melt and caramelize the sugar.
- When the sugar has mostly melted, add the roasted hazelnuts and the remaining sugar and keep stirring the caramel to make sure the sugar caramelizes evenly, while also coating the hazelnuts.70 g hazelnuts, 2 tbsp white sugar
- 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 the lined sheet pan. When the sugar has cooled down and the nuts have hardened, 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). You can check my praline paste recipe to look at the process of making praline paste.
Chocolate Mousse
- In a heat proof bowl place the praline paste, salt and egg yolks and mix them well with a whisk or hand mixer for a few minutes, until well combined.4 large eggs, ½ tsp sea salt
- 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. Remove the bowl from the double boiler and allow it to cool to room temperature.200 g bittersweet chocolate
- With a whisk, whisk the chilled heavy cream till thickened. Mix in the cooled chocolate mixture and continue to whisk until the chocolate mix is thick and a little pale in color.80 mL heavy cream (35% fat)
- In a clean metal bowl (free of any residue), place the egg whites and the 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).4 large eggs, 2 tbsp white sugar
- Fold in ¼ 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.