HAZELNUT CHOCOLATE MOUSSE
I love chocolate and this is so quick and easy to make that I can surprise my family anytime of the year. Feel free to add toppings of your choice. -Karla Krohn, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 283 calories, Fat 12g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 132mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE-HAZELNUT MOUSSE
Provided by Mary Bergin
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- 1. Position the rack in the center of the oven and preheat the oven to 350 degrees. Arrange the hazelnuts on a small baking tray and bake until lightly browned, 10 to 12 minutes, turning the tray back to front after 5 or 6 minutes. Cool. Enclose the nuts in a clean towel and rub until as much of the skins as possible come off.
- 2. Place the nuts and hazelnut oil in the workbowl of a food processor fitted with a steel blade and process until a paste forms.
- 3. Meanwhile, in a large bowl, using a whisk or eggbeater, whip the heavy cream. Refrigerate, covered, until needed.
- 4. In a medium heatproof bowl set over a pan of simmering water, melt the chocolate. Turn off the heat when almost melted and stir occasionally until completely melted. Scrape into the nut paste and process until thoroughly mixed. Set aside.
- 5. In a clean medium heatproof bowl, lightly whisk the egg yolks.
CHOCOLATE-HAZELNUT-ESPRESSO MOUSSE
Provided by Michael Symon : Food Network
Categories dessert
Time 2h10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine the heavy cream and espresso granules in a small mixing bowl. Stir until dissolved, about 5 minutes.
- Add the espresso mixture to the bowl of a standing mixer, along with the chocolate-hazelnut spread. Mix with the whisk attachment on medium for 1 minute. Scrape the sides and bottom of the bowl, and continue beating until very soft peaks form, about 1 minute. Transfer to a serving bowl and refrigerate for 2 hours.
- Garnish with the toasted hazelnuts and whipped cream and serve.
- Cook's Note: I also often garnish this with some sliced bananas for my nephews.
CHOCOLATE-HAZELNUT MOUSSE
Categories Milk/Cream Mixer Chocolate Dessert Valentine's Day Spirit Frangelico Chill Hazelnut Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
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.
CHOCOLATE-HAZELNUT MOUSSE-FILLED CUPS
These irresistible chocolates are a wonderful treat to serve to guests.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 64
Number Of Ingredients 12
Steps:
- With an electric mixer on medium-high speed, whisk cream until soft peaks form. Transfer to refrigerator; chill for 1 hour.
- In a clean mixing bowl, and with a clean whisk, beat yolks on high speed until pale and frothy. Meanwhile, bring sugar, corn syrup, and water to a boil in a small, heavy saucepan over high heat, stirring to dissolve sugar. Continue boiling for about 1 minute. With mixer on medium-low speed, carefully pour hot syrup down side of bowl. Beat on medium-high speed until slightly thickened, about 5 minutes. Beat in hazelnut praline paste. Stir in chocolate, vanilla, and a pinch of salt with a flexible spatula.
- Add one-third of the chocolate mixture to whipped cream; whisk to combine. Add remaining chocolate mixture, fold to completely combined. Pass through a coarse sieve into a large bowl; discard any solids.
- Transfer mousse to a disposable pastry bag or large plastic bag. Using scissors, snip a small hole in bottom of the bag or from one of the corners of the plastic bag. Pipe mousse into chocolate cups to fill; serve garnished with hazelnuts and shaved chocolate.
COCOA CRISPY RICE CHOCOLATE HAZELNUT MOUSSE PIE RECIPE BY TASTY
Here's what you need: cocoa crispy rice cereal, semi-sweet chocolate chips, unsalted butter, nonstick cooking spray, chocolate hazelnut spread, heavy cream, sugar, sugar, unsalted butter, cocoa crispy rice cereal, toasted hazelnuts, kosher salt
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin. Transfer the crumbs to a large bowl.
- In a medium bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total.
- Pour the melted chocolate mixture over the cereal crumbs and stir to combine.
- Grease 9½-inch (24-centimeter) pie dish with nonstick spray. Pour the crust mixture into the dish and press into an even layer against the bottom and up the sides of the pan.
- Chill in the refrigerator while you make the mousse.
- Make the chocolate hazelnut mousse: Microwave the chocolate hazelnut spread for 30 seconds. Set aside.
- In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
- Using a rubber spatula, fold the warm chocolate hazelnut spread into the whipped cream until incorporated.
- Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer.
- Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight.
- Make the crispy rice topping: Line a baking sheet with parchment paper.
- Add the sugar to a medium nonstick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly.
- Once the sugar is light amber in color, reduce the heat to low and add the butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and quickly stir to coat.
- Transfer the topping to the prepared baking sheet and sprinkle with the salt. Use two forks to separate the mixture into smaller chunks, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The topping can be made 1 day ahead. Store in an airtight container once cooled.
- When ready to serve, remove the pie from the freezer. Decorate the top with the crispy rice topping. Let the pie sit at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut for clean slices.
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 49 grams, Fat 37 grams, Fiber 3 grams, Protein 4 grams, Sugar 34 grams
CHOCOLATE HAZELNUT MOUSSE CUPS
Three of my favorite foods-chocolate, hazelnuts and puff pastry-come together for an impressive dessert. Dress them up with a drizzle of melted chocolate and sprinkling of chopped nuts. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Bake pastry shells according to package directions. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., In another bowl, beat mascarpone cheese, Nutella and cinnamon until blended. Fold in whipped cream and chocolate chips. Spoon into pastry shells. If desired, drizzle with melted chocolate. Sprinkle with hazelnuts. Refrigerate until serving.
Nutrition Facts : Calories 581 calories, Fat 48g fat (19g saturated fat), Cholesterol 74mg cholesterol, Sodium 269mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.
HAZELNUT CHOCOLATE MOUSSE
This recipe comes from a 1985 issue of Bon Appetit magazine. It was in a section that featured "New York's Famous Caterers" and the recipe is from The Silver Palate catering company.
Provided by Leslie in Texas
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Gradually stir Frangelico into chocolate in large bowl; cool completely.
- Mix yolks into chocolate 1 at a time.
- Beat 1 cup cream in another bowl until beginning to thicken; add sugar and beat until soft peaks form.
- In another bowl, beat whites with salt and cream of tartar until stiff but not dry; gently fold into cream.
- Fold 1/3 of cream mixture into chocolate to lighten.
- Fold in remaining cream and chopped hazelnuts.
- Spoon mousse into a large bowl; refrigerate until set, at least 2 hours. (Can be prepared 1 day ahead.).
- Let stand at room temperature 1 hour.
- Spoon mousse into glasses, top with whipped cream, nuts, and violets.
Nutrition Facts : Calories 467.2, Fat 45.2, SaturatedFat 23.9, Cholesterol 90.1, Sodium 73, Carbohydrate 23.9, Fiber 10.5, Sugar 5.4, Protein 12.6
CHOCOLATE MOUSSE WITH HAZELNUT PRALINE
This dessert comes off incredibly fancy but in reality it's quite easy to make.
Provided by Food Network
Categories dessert
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Place the hazelnuts on a rimmed baking sheet and bake until toasted, about 10 minutes.
- Add the egg, egg yolks, vanilla extract, 1/3 cup sugar and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Cook, whisking constantly and scraping down the sides of the bowl occasionally, until the mixture is pale, hot to the touch and has almost doubled in volume, 4 to 6 minutes. Remove from the heat and continue to whisk until the egg mixture has cooled, about 2 minutes.
- Put the bittersweet and semisweet chocolate in a medium heatproof bowl and set it over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth.
- Meanwhile, whip the cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Set aside.
- Once melted, remove the chocolate from the heat and gently stir for about 3 minutes to cool slightly. (If it is too warm it won't combine with the egg mixture or the whipped cream without seizing up.)
- Very slowly stream in and whisk the chocolate into the egg mixture until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. Chill, covered, until firm, 4 hours and up to overnight.
- Meanwhile, line a rimmed baking sheet with a silicone baking mat. Add the remaining cup sugar to a small saucepan over medium-high heat. Melt the sugar, swirling the pan and stirring frequently, until it becomes a deep amber color, 4 to 6 minutes. Remove from the heat and fold in the hazelnuts. Pour onto the prepared baking sheet and quickly spread very thin. Let sit at room temperature until hardened, about 1 hour. Once hardened, transfer to a cutting board and finely chop.
- To serve, place the serving plates in the freezer until very cold, about 10 minutes.
- If using melted chocolate and whipped cream for serving, prepare them: Put the semisweet chocolate in a medium heatproof bowl and set it over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Whip the cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Decorate the plates as desired with cocoa powder, melted chocolate or whipped cream. Place two spoons with deep bowls in a cup of boiling water. Remove the mousse from the refrigerator and spoon two quenelles onto each plate using the hot spoons (be sure to dry your spoons before forming the quenelles). Top with the hazelnut praline.
CHOCOLATE MOUSSE TART WITH HAZELNUTS
A crispy crust made from ice-cream cones is the perfect complement to velvety chocolate mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 535 g, Fat 40 g, Fiber 1 g, Protein 6 g
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- Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk.
- Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place the milk mixture in pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly. Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts. Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally.
- Remove bowl from ice. Gently fold in one-third of whipped topping. Fold in remaining topping. Cover and chill at least 3 hours. Sprinkle with hazelnuts.
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