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Give a traditional chocolate mousse a decadent twist of rich hazelnut. This is a great dessert to make ahead of time.
By Vicky Cohen and Ruth Fox
Did you guys know that, in Spain, eggs are not kept refrigerated in grocery stores?
Yep, we grew up seeing the cartons stacked in the middle of an aisle, on a corner or an endcap somewhere in the store. But never refrigerated. Not only that, but growing up, we ate all kinds of dishes made with raw or slightly cooked eggs. Most of you are probably cringing at he thought of it right now. Quite frankly, looking back, we cringe too. The truth is, we would never even think of doing that now. The risk of eggs being contaminated with Salmonella is too big, and definitely one not worth taking.
One of the recipes we used to love making (and wish we could make again) is chocolate mousse. The “real” thing though. The one that is basically made with eggs and chocolate. We thought we would never be able to make it again, especially for our kids, since we couldn’t use raw eggs. Until we discovered Safest Choice Eggs.
Being able to use pasteurized raw eggs is giving us a chance to prepare some of our favorite recipes again without any worries. Like this super decadent chocolate mousse, made with chocolate hazelnut spread, just to give the traditional recipe a little twist.
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An EGG For Every Occasion — Chocolate Hazelnut Mousse
- Total Time: 20 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A rich, decadent twist on classic chocolate mousse.
Perfect make-ahead dessert for any occasion.
Ingredients
- 6 eggs Safest Choice Pasteurized Eggs, separated
- 2/3 cups (148 ml) chocolate-hazelnut spread
- 4 tbsp good quality, unsweetened cocoa powder
- 2 tbsp whiskey (optional)
- Whipped cream for garnish
Instructions
- In a large bowl, beat egg yolks at medium-high speed for 5-6 minutes, until pale yellow.
- Reduce speed, add chocolate-hazelnut spread and cocoa powder, and continue beating for another 3-4 minutes, adding whiskey at the last minute if using.
- Set aside.
- In a separate large bowl, beat egg whites with a pinch of salt at high speed until stiff peaks form.
- Gently fold egg whites into the chocolate mixture a few tablespoons at a time.
- Spoon mixture into cups, cover with plastic wrap, and refrigerate for 2-3 hours.
- Top with a dollop of whipped cream before serving.
Notes
- For a smoother mousse, strain the chocolate mixture through a fine-mesh sieve after combining all ingredients.
- If you don’t have whiskey, substitute with an equal amount of coffee liqueur or strong brewed coffee for a similar depth of flavor.
- To prevent ice crystals from forming, ensure the mousse is completely chilled before serving; any residual warmth will impact texture.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 100
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Frequently Asked Questions
Do I need to use a double boiler when melting the chocolate for this mousse?
No — this mousse doesn’t involve melting chocolate at all. The chocolate-hazelnut spread is beaten straight into the egg yolks along with the cocoa powder, so there’s no double boiler needed. Just let the spread come to room temperature first so it blends in smoothly.
How do I fold the whipped cream into the chocolate without deflating it?
You don’t fold whipped cream into this mousse — it’s used purely as a garnish, dolloped on top of each cup right before serving, after the mousse has chilled. The only folding step in the recipe is gently folding the whipped egg whites into the chocolate-yolk mixture a few tablespoons at a time, which is what gives the mousse its light, airy texture.
Can I swap the hazelnuts for another nut?
This recipe doesn’t use whole hazelnuts — the hazelnut flavor comes entirely from the chocolate-hazelnut spread. You can swap in an equal amount of a different nut spread, such as almond butter, but note the flavor and sweetness will shift since chocolate-hazelnut spread is sweetened and most other nut butters are not.
If You Liked This Recipe, You’ll Love These
- Homemade Egg Drop Soup
- Porter, Coffee and Chocolate Bread Pudding
- Macanese Coconut Saffron Chicken
- Oatmeal Peanut Butter Brookie Bars
- The Big Mediterranean Salad
This sounds super delicious. Thanks for posting and sharing this recipe.
Simon
In the list of ingredients the is a question mark in place of a quantity for the amount of chocolate-hazelnut spread. How much should be used?
It has been updated! Thank you for letting us know, Jamie.