Silken Chocolate Mousse with Hazelnut Crunch is a decadent dessert that combines the richness of dark chocolate with the nutty flavor of roasted hazelnuts. It's a perfect treat for chocolate lovers looking to elevate their dessert game with a touch of sophistication.
Dark chocolate is the star of this dessert, lending a deep, rich flavor. Aim for at least 70% cocoa for the best intensity. Unsalted butter helps in creating a silky texture. The egg yolks add richness and help stabilize the mousse, while the granulated sugar sweetens it just enough. Heavy cream is whipped to create lightness and body, and vanilla extract enhances the overall flavor. Roasted hazelnuts introduce a crunchy element that contrasts beautifully with the smooth mousse. A pinch of salt balances everything out, enhancing the chocolate's flavor.
This mousse pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream on the side. For a more sophisticated touch, serve with fresh berries or a drizzle of raspberry coulis. The tartness of the berries complements the rich chocolate beautifully.
Start by melting the chopped dark chocolate and butter over a double boiler. If you don't have one, a heatproof bowl over a simmering pot of water works just as well. Stir until the mixture is smooth and set aside to cool slightly.
In a separate bowl, whisk together the egg yolks with sugar and vanilla extract until the mixture becomes pale and thick. This should take a few minutes of vigorous whisking.
Slowly add the melted chocolate into the egg yolk mixture, stirring continuously to prevent the eggs from scrambling. The key is to combine them smoothly.
In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. This turns the whites light and airy, crucial for giving the mousse its fluffy texture.
Fold the egg whites into the chocolate mixture in three parts. Be gentle here to maintain the airiness that the whipped whites bring.
Next, whip the heavy cream until soft peaks form. Fold this into the chocolate mixture with the same gentle touch as the egg whites.
Divide the mousse into serving glasses or bowls. Chill in the refrigerator for at least 3 hours to set. Just before serving, sprinkle with the crushed hazelnuts for that delightful crunch.
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