Whenever we get invited to a dinner party, I always volunteer to make dessert. I find whipping together butter and sugar oddly calming, and much more satisfying than shredding kale for a salad. Typically, I don’t like to experiment when the pressure’s on to bring something delicious, opting instead for one of my tried and true recipes. But when my mom invited us over for dinner last weekend, I knew I had a little more leeway. I mean, if anyone’s going to forgive you for screwing up one of their courses, it’s your mom. So I got to work experimenting with these individual hazelnut chocolate mousse cups for my family, and I’m so glad that I took the chance. Having been my first foray into the homemade mousse world, it was significantly easier than I was anticipating, and those little cups filled to the brim with goodness were quickly licked clean. A success all around, ensuring that this recipe earned its way into my official “keep” pile.
Chocolate Hazelnut Mousse
Easy milk chocolate mousse with crunchy hazelnuts and chocolate hazelnut ganache.
Melt chocolate in a double boiler until completely smooth. Stir in vanilla, hazelnuts, and salt. Let cool to room temperature.
Beat your heavy cream until soft peaks form. Gently fold half of the whipped cream into the cooled chocolate mixture until combined. Fold in the remaining whip cream until smooth, and divide evenly amongst serving cups.
FOR THE HAZELNUT GANACHE
Place chocolate in a medium sized heat-proof bowl and set aside.
In a small sauce pan, bring your cream to just a boil. Pour over chocolate and let sit for a minute. Then whisk until smooth. Add Nutella and rum and stir until combined.
Divide ganache evenly between serving cups. Garnish with hazelnuts and place in fridge for two hours.
Mousse will keep, covered, for up to three days.
By Lark & Linen
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/