Hazelnut Chocolate Olive Oil Mousse
Hazelnut Chocolate Olive Oil Mousse made with dark chocolate, toasted hazelnuts, a hint of orange, and a smooth olive oil finish. Topped with chocolate whipped cream and dark chocolate shavings.
Servings: 6 servings
Ingredients
Hazelnut Butter
- 170 grams hazelnuts (skinless)
- 40 grams powdered sugar
Hazelnut Chocolate Mousse
- 240 grams heavy whipping cream (33-35% fat), very cold
- 170 grams 70% dark chocolate bar roughly chopped
- 60 grams extra virgin olive oil
- 85 grams reserved hazelnut butter (swap for any nut butter or hazelnut chocolate spread of choice)
- 1/4 teaspoon fine sea salt
- 1 teaspoon instant espresso powder
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 1 teaspoon orange zest
- 4 large egg yolks
- 50 grams granulated sugar divided
- 4 large egg whites
Chocolate Whipped Cream
- 240 grams heavy whipping cream (33-35% fat), very cold
- 56 grams mascarpone cold
- 4 tablespoons dutch processed or natural cocoa powder
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
Topping
- bittersweet chocolate shavings
Instructions
Toasted Hazelnuts
- Preheat oven to 350℉ (180℃).
- Place whole hazelnuts on a baking tray and toast on middle rack for 10-12 minutes until fragrant.170 grams hazelnuts (skinless), 40 grams powdered sugar
- Place hot hazelnuts in a kitchen towel and rub together to remove the outer skin.
Hazelnut Butter
- Blitz skinless toasted hazelnuts in a food processor with the powdered sugar until smooth and creamy. This will take about 2-3 minutes.
- Measure out 85 grams (1/3 cup) of the hazelnut butter for the mousse. Store the rest at room temperature for another recipe.
Hazelnut Chocolate Mousse
- PREP: Read through all the steps first. In a large bowl, with an electric hand mixer, whip the cold heavy cream until medium-stiff peaks . Cover the bowl with plastic wrap and refrigerate until ready to use.240 grams heavy whipping cream
- Melt Chocolate: Place chopped chocolate in a heatproof bowl over a shallow pot of simmering water to create a double boiler or melt in the microwave in 30 second intervals. Stir until melted and smooth.170 grams 70% dark chocolate bar
- Stir in the salt, olive oil, followed by the reserved 85 grams (1/3 cup) of the toasted hazelnut butter.60 grams extra virgin olive oil, 85 grams reserved hazelnut butter, 1/4 teaspoon fine sea salt
- Whisk in the espresso powder, vanilla, and orange zest. Set aside to cool slightly.1 teaspoon instant espresso powder, 2 teaspoons vanilla bean paste or pure vanilla extract, 1 teaspoon orange zest
- Egg Yolks & Sugar: In a large bowl, whisk the egg yolks with half of the sugar (25 grams | 1/4 cup) until pale in color and foamy. About 2-3 minutes.50 grams granulated sugar, 4 large egg yolks
- Fold the egg yolks into the chocolate mixture with a spatula until just combined.
- Egg Whites & Sugar: In a separate large bowl with hand mixer, whip the egg whites until soft peaks form. Slowly pour in the remaining sugar while continuing to whip until the mixture forms glossy, stiff peaks.4 large egg whites, 50 grams granulated sugar
- Fold In: Fold 1/3 of the egg whites at a time into the chocolate mixture with a spatula until there are no more white streaks. The chocolate mixture will lighten in texture as the egg whites are folded in. Use the spatula in a figure eight pattern, folding upward from the bottom of the bowl to prevent stirring.
- Then, fold in 1/3 of the heavy cream at a time into the mousse until there are no more white streaks. Careful not to stir and deflate the mousse.
Transfer & Chill
- Use a spoon or piping bag to transfer the chocolate mousse into glass goblets, cups, ramekins or serving bowls.
- Cover with plastic wrap and place in the fridge to chill for 1-2 hours to set.
Chocolate Whipped Cream
- Combine ingredients into bowl of stand mixer and whip on high with whisk attachment until thick and fluffy. Spoon or pipe onto chocolate mousse before serving.240 grams heavy whipping cream , 56 grams mascarpone, 4 tablespoons dutch processed or natural cocoa powder, 2 tablespoons powdered sugar, 1 teaspoon vanilla bean paste or pure vanilla extract
Chocolate Shavings
- Take a chunk or bar of dark chocolate and scrape with a vegetable peeler over the whipped cream topped mousse.bittersweet chocolate shavings
Notes
- RAW EGGS: This recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.
- Storage: Store mousse covered in the fridge for 3–4 days. Keep the whipped cream topping separate if possible to maintain its texture.