Hazelnut Mousse Recipe

Place chocolate in a microwave-safe bowl and microwave for 1 to 2 minutes, stirring every 30 seconds, until melted. Set aside and cool for 5 minutes.

Transfer melted chocolate into a large bowl. Add egg yolks and stir until well combined. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Sprinkle sugar over egg whites and beat until stiff peaks form. Using a spatula, fold half of the egg white mixture into the chocolate mixture until combined. Gently fold in the remaining egg white mixture. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, whip cream until soft peaks form. Mix in hazelnuts. Gently fold hazelnut-cream mixture into the chocolate mixture.

Spoon mousse into dessert glasses or bowls, cover with plastic wrap, and refrigerate for at least 4 hours.

Top each glass with a macaron and garnish with mint leaves, if using, just before serving.


TIP: Since the mixture isn’t cooked, we recommend using organic eggs.