Best 8 Chocolate Mousse With Hazelnut Praline Recipes

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Chocolate mousse with hazelnut praline is a delicious and decadent dessert that is sure to impress your friends and family. The creamy, rich chocolate mousse is perfectly complemented by the crunchy, nutty praline. This classic French dessert is relatively easy to make, and it can be prepared in advance, making it a great option for busy weeknights or special occasions. With just a few simple ingredients, you can create a dessert that is both elegant and delicious.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMELIZED HAZELNUT PRALINE CHOCOLATE MOUSSE



Caramelized Hazelnut Praline Chocolate Mousse image

Provided by Dini from Giramuk's Kitchen

Number Of Ingredients 6

2.5 oz / 70 g toasted
3.5 oz/ 100 g sugar (plus 2 tbsp of sugar separated)
7 oz/ 200 g bittersweet chocolate (or a dairy-free dark chocolate, finely chopped)
4 eggs (separated, at room temperature (egg whites in a clean dry bowl))
1/4 cup of cream or coconut cream (dairy-free option)
1/2 tsp salt flakes (add 1 tsp if you'd like this to be a salted chocolate mousse - It tastes FANTASTIC!)

Steps:

  • In a large pan, sprinkle the 3.5 oz/ 100 g sugar evenly on the bottom of the pan.
  • Heat the pan on low-medium heat until the sugar around the edges starts to melt. Use a silicone or rubber spatula to move the sugar around (the sugar will start to clump and that is okay)
  • When the sugar has mostly melted, add the roasted hazelnuts and keep stirring the caramel to make sure the sugar caramelizes evenly, while also coating the hazelnuts.
  • Continue to cook while stirring the sugar/nuts until the sugar turns a dark amber colour (that is just before the caramel burns - so DO NOT move away from the stove because this can happen quickly, and PLEASE be careful as the sugar is very very hot)
  • Remove from heat immediately and pour the sugar and nuts onto a parchment paper and let it cool completely. When the sugar has cooled down, break the caramel into smaller pieces so that they can be chopped in the food processor.
  • In the food processor, process the praline mix in pulses first until you crush the nuts. Then process the sugar/nuts on high until you get a paste (you may have to stop and scrape the bowl a couple of times)
  • In a heat proof bowl place the praline paste and egg yolks and mix them well with a whisk or hand mixer for a few minutes, until well combined.
  • Add the chopped chocolate and melt the chocolate, egg yolk and praline paste together over a saucepan of simmering water, until the chocolate is melted and is smooth.
  • Let this cool for about 10 - 15 minutes and stir in the cream/coconut cream. With a beater, whisk until the chocolate mix is lighter in colour and a little thicker.
  • In a clean metal bowl (free of any residue), place the egg whites and 2 tbsp of white sugar. To make the egg white food-safe, whisk the egg whites over a saucepan of simmering water, and whisk on high until you form stiff peaks (with a clean, dry beater).
  • Fold in 1/4 of the egg white into the chocolate mix. Add the rest of the egg whites and fold it in until just combined.
  • Pour into individual serving glasses and chill for a few hours until set. Serve as is, or with a dollop of fresh cream or creme fraiche.

CHOCOLATE MOUSSE WITH HAZELNUT PRALINE



Chocolate Mousse with Hazelnut Praline image

This dessert comes off incredibly fancy but in reality it's quite easy to make.

Provided by Food Network

Categories     dessert

Time 4h35m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup hazelnuts
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup sugar
6 ounces good-quality bittersweet chocolate, broken into pieces
2 ounces good-quality semisweet chocolate, broken into pieces
1 cup heavy cream
4 ounces good-quality semisweet chocolate, chopped, optional
1/2 cup heavy cream, optional
Cocoa powder, optional

Steps:

  • Preheat the oven to 350 degrees F. Place the hazelnuts on a rimmed baking sheet and bake until toasted, about 10 minutes.
  • Add the egg, egg yolks, vanilla extract, 1/3 cup sugar and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Cook, whisking constantly and scraping down the sides of the bowl occasionally, until the mixture is pale, hot to the touch and has almost doubled in volume, 4 to 6 minutes. Remove from the heat and continue to whisk until the egg mixture has cooled, about 2 minutes.
  • Put the bittersweet and semisweet chocolate in a medium heatproof bowl and set it over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth.
  • Meanwhile, whip the cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Set aside.
  • Once melted, remove the chocolate from the heat and gently stir for about 3 minutes to cool slightly. (If it is too warm it won't combine with the egg mixture or the whipped cream without seizing up.)
  • Very slowly stream in and whisk the chocolate into the egg mixture until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. Chill, covered, until firm, 4 hours and up to overnight.
  • Meanwhile, line a rimmed baking sheet with a silicone baking mat. Add the remaining cup sugar to a small saucepan over medium-high heat. Melt the sugar, swirling the pan and stirring frequently, until it becomes a deep amber color, 4 to 6 minutes. Remove from the heat and fold in the hazelnuts. Pour onto the prepared baking sheet and quickly spread very thin. Let sit at room temperature until hardened, about 1 hour. Once hardened, transfer to a cutting board and finely chop.
  • To serve, place the serving plates in the freezer until very cold, about 10 minutes.
  • If using melted chocolate and whipped cream for serving, prepare them: Put the semisweet chocolate in a medium heatproof bowl and set it over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Whip the cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
  • Decorate the plates as desired with cocoa powder, melted chocolate or whipped cream. Place two spoons with deep bowls in a cup of boiling water. Remove the mousse from the refrigerator and spoon two quenelles onto each plate using the hot spoons (be sure to dry your spoons before forming the quenelles). Top with the hazelnut praline.

CHOCOLATE MOUSSE WITH HAZELNUT WHIPPED CREAM



Chocolate Mousse with Hazelnut Whipped Cream image

Provided by Food Network

Categories     dessert

Time 2h50m

Yield 6 servings

Number Of Ingredients 12

4 ounces dark chocolate, chopped
2 tablespoons unsalted butter
Pinch kosher salt
3 large eggs, separated
1/2 teaspoon vanilla extract
1/4 cup sugar
1/2 cup heavy cream
1/2 cup heavy cream
2 tablespoons sugar
1 teaspoon hazelnut liqueur, such as Frangelico
1/4 cup toasted chopped hazelnuts
Chocolate shavings

Steps:

  • For the mousse: Fill a small saucepot halfway with water and bring to a boil. Put chocolate, butter and salt into a heat-resistant medium bowl and place the bowl on top of the pot. When the chocolate has melted, about 5 minutes, stir it with a spatula to blend. Remove from the heat and let cool slightly. Whisk the egg yolks and vanilla into the cooled chocolate; the mixture will thicken as it cools.
  • In a medium bowl, beat the egg whites with an electric mixer on medium speed until foamy, 1 to 2 minutes. Add 2 tablespoons of the sugar and continue beating until stiff peaks form.
  • In a separate bowl, beat the cream with an electric mixer until frothy. Add the remaining 2 tablespoons sugar and continue beating until stiff peaks form.
  • Using a spatula, fold the whipped egg whites into the chocolate mixture in batches and gently blend until no streaks remain. Next, fold in the whipped cream in batches until blended.
  • Spoon a heaping 1/4 cup of the mousse into six 4-ounce ramekins or serving cups. Cover and chill for at least 2 hours.
  • For the whipped cream: Using an electric mixer, whip the cream until frothy. Add the sugar and liqueur and beat until stiff peaks form.
  • To serve, spoon a dollop of whipped cream onto the mousse and sprinkle with toasted hazelnuts and shaved chocolate.

HAZELNUT PRALINE



Hazelnut Praline image

Use this topping when making our Rich Chocolate Heart Cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 cup

Number Of Ingredients 4

1 cup (5 ounces) hazelnuts
Canola oil, for pan
2 cups sugar
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees with rack in center. Spread nuts on a rimmed baking sheet, and toast them in the oven until they are fragrant, about 8 minutes. Transfer nuts to a clean kitchen towel, and rub nuts in towel vigorously between your hands to remove the brown skins. Lightly brush an 8-by-12-inch rimmed baking pan with the oil. Spread the peeled nuts in the pan.
  • In a medium saucepan, combine sugar and lemon juice. Cook over medium heat, brushing down sides of pan with a damp pastry brush to remove any sugar crystals that may form, until mixture is amber, about 9 minutes; do not stir. (Pan may be swirled gently about halfway through to incorporate any uncooked sugar.) Pour directly over nuts to create a thin layer. Set aside to cool, at least 30 minutes.
  • Place half the praline in the bowl of a food processor; process until the praline is very fine with no sharp pieces. Cut the remaining praline into small pieces for decoration.

CHOCOLATE-HAZELNUT MOUSSE



Chocolate-Hazelnut Mousse image

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Valentine's Day     Spirit     Frangelico     Chill     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 10

1/2 cups hazelnuts (about 2 ounces), toasted, husked
5 tablespoons sugar
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 large eggs, separated
5 tablespoons water
2 tablespoons Frangelico (hazelnut liqueur) or brandy
Pinch of salt
1/2 cup chilled whipping cream
Additional whipped cream
Additional toasted hazelnuts

Steps:

  • Grind hazelnuts with 1 tablespoon sugar in processor until mixture forms paste. Melt chocolate in small metal bowl set over saucepan of simmering water, stirring until smooth. Remove from over water.
  • Whisk egg yolks, 2 tablespoons water, Frangelico and 2 tablespoons sugar in large metal bowl to blend. Set bowl over same saucepan of simmering water and whisk constantly until thick ribbons form when whisk is lifted and thermometer inserted into mixture registers 160°F, about 6 minutes. Cool mixture slightly. Fold in chocolate and hazelnut paste.
  • Using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Stir remaining 2 tablespoons sugar and 3 tablespoons water in very small saucepan over medium heat until sugar dissolves. Increase heat and boil until thermometer inserted into mixture registers 220°F, about 4 minutes. Gradually add hot syrup to whites, beating until firm peaks form and whites are cool. Fold into chocolate mixture in 2 additions.
  • Beat 1/2 cup whipping cream in medium bowl until soft peaks form. Fold into mousse. Spoon mousse into 4 goblets, dividing equally. Chill mousse at least 1 hour and up to 1 day. Garnish each serving with whipped cream and toasted hazelnuts.

CHOCOLATE PRALINE MOUSSE



Chocolate Praline Mousse image

From Peter Meltzer and Mark DiGiulio of Restaurant Quatorze in New York City. A make ahead recipe for special occasions like Valentine's day for your sweetie who loves chocolate. Preparation time is approximate and does not include 8 hour refrigeration period.

Provided by Kumquat the Cats fr

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

15 ounces semisweet chocolate (good quality)
2 ounces unsweetened chocolate (good quality)
2 cups heavy cream or 2 cups whipping cream
3 eggs, separated
1/4 cup confectioners' sugar
1/2 cup praline paste (available in some supermarkets or speciality food shops)
1/8 teaspoon salt
1/4 cup brown Creme de Cacao
1 tablespoon unsalted butter, melted and cooled to room temperature
1 tablespoon espresso or 1 tablespoon very strong coffee, cooled

Steps:

  • Break both chocolates into chunks and place in a double boiler over simmering water. Heath until melted, stirring occasionally. Set aside and cool until lukewarm.
  • Whip the cream until it is stiff and doubled in volume. Set aside.
  • Beat egg whites until they form soft peaks. Add the confectioners' sugar 1 tablespoon at a time, beating constantly until stiff but not dry. Set aside.
  • Combine praline paste, salt and creme de cacao in large mixing bowl. Stir well and add egg yolks. Whisk until smooth.
  • Add melted butter, espresso and melted chocolate to the praline paste mixture and blend thoroughly. Using a rubber spatula, fold in the whipped cream. Finally, very gently fold in the egg whites.
  • Spoon mousse into individual bowls or large serving bowl. Cover and refrigerate for 8 house before serving.

Nutrition Facts : Calories 588.8, Fat 56.9, SaturatedFat 34.7, Cholesterol 164.6, Sodium 100.8, Carbohydrate 26.3, Fiber 10, Sugar 7.2, Protein 11.4

HAZELNUT CHOCOLATE MOUSSE



Hazelnut Chocolate Mousse image

I love chocolate and this is so quick and easy to make that I can surprise my family anytime of the year. Feel free to add toppings of your choice. -Karla Krohn, Madison, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 5

1-3/4 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1/2 cup Nutella
1-3/4 cups whipped topping
Additional whipped topping

Steps:

  • Whisk milk and pudding mix in a large bowl for 2 minutes. Let stand for 2 minutes or until soft set. Whisk in Nutella until smooth. Fold in whipped topping., Spoon into 6 dessert dishes. Chill until serving. Garnish servings with additional whipped topping.

Nutrition Facts : Calories 283 calories, Fat 12g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 132mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE MOUSSE TART WITH HAZELNUTS



Chocolate Mousse Tart with Hazelnuts image

A crispy crust made from ice-cream cones is the perfect complement to velvety chocolate mousse.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 10

18 sugar cones, coarsely crushed (6 ounces total)
1/2 teaspoon coarse salt
2 tablespoons granulated sugar
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1/3 cup peeled raw hazelnuts
1/4 cup granulated sugar
1/4 teaspoon coarse salt
1 3/4 cups heavy cream
5 ounces bittersweet chocolate, coarsely chopped
2 tablespoons confectioners' sugar

Steps:

  • Make crust: Preheat oven to 325 degrees. In a food processor, combine cones, salt, and sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with a removable bottom. Bake until crust is golden brown and set, 25 minutes. Let cool completely in pan on a wire rack.
  • Meanwhile, make topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and 1/4 cup water. Bring to a boil; cook 1 minute. Strain hazelnuts and spread in a single layer on a parchment-lined baking sheet. Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.
  • Make filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature. In a large bowl, whip 1 cup cream with confectioners' sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 1/2 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, top tart with hazelnuts.

Nutrition Facts : Calories 535 g, Fat 40 g, Fiber 1 g, Protein 6 g

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is a good choice.
  • Make sure the cream is very cold before whipping it. This will help it to whip up quickly and smoothly.
  • Don't overbeat the whipped cream. It should be stiff, but not so stiff that it's grainy.
  • If you're making the mousse ahead of time, be sure to chill it for at least 4 hours before serving. This will help it to set properly.
  • Serve the mousse with your favorite toppings, such as fresh berries, chocolate shavings, or whipped cream.
  • To make the hazelnut praline, be sure to use a heavy-bottomed saucepan. This will help to prevent the sugar from burning.
  • Cook the sugar and nuts over medium heat, stirring constantly. This will help to prevent the sugar from crystallizing.
  • Once the sugar has melted and turned a light amber color, remove the saucepan from the heat and stir in the butter and vanilla extract.
  • Pour the praline mixture onto a greased baking sheet and let it cool completely. Once it's cool, break it into pieces and use it to top the chocolate mousse.

Conclusion:

Chocolate mousse with hazelnut praline is a delicious and decadent dessert that is perfect for any occasion. It's easy to make and can be tailored to your own preferences. Whether you like it rich and chocolatey or light and fluffy, there's a chocolate mousse recipe out there for you. So next time you're looking for a special dessert, give chocolate mousse with hazelnut praline a try. You won't be disappointed!

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