Name: Hazelnut Chocolate Olive Oil Mousse Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: French-inspired
Ingredients: 170 grams hazelnuts (skinless, chopped, then blended into fine powder); 225 grams 70% dark chocolate (roughly chopped); 4 large egg yolks; 125 grams extra virgin olive oil; 1 teaspoon instant espresso powder; 2 teaspoons vanilla bean paste or pure vanilla extract; 1 tablespoon orange zest; 1/4 teaspoon fine sea salt; 4 large egg whites; 50 grams granulated sugar; 250 grams heavy whipping cream (33-35% fat, very cold); 4-6 tablespoons cocoa powder; Bittersweet Chocolate Shavings (made from a dark chocolate bar)

Introduction

This Hazelnut Chocolate Olive Oil Mousse is a rich, decadent dessert that combines the deep flavors of dark chocolate with the nutty aroma of toasted hazelnuts and the smoothness of olive oil. It’s a luscious treat that’s perfect for special occasions or anytime you want to impress with a homemade mousse.

Two clear glass dessert cups each hold a rich, smooth chocolate mousse layer that fills most of the cup, topped with a tall swirl of light brown whipped cream with soft, ruffled texture. The mousse layer has a dark brown, creamy appearance and the whipped cream is dusted lightly with cocoa powder. The cups are set on a round wooden board with a small clear bowl of whole hazelnuts beside them, while green pine branches rest nearby on a white marbled surface. The background is softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

170 grams hazelnuts (skinless), chopped and finely blended

225 grams 70% dark chocolate, roughly chopped

4 large egg yolks

125 grams extra virgin olive oil

1 teaspoon instant espresso powder

2 teaspoons vanilla bean paste or pure vanilla extract

1 tablespoon orange zest

1/4 teaspoon fine sea salt

4 large egg whites

50 grams granulated sugar

250 grams heavy whipping cream (33-35% fat), very cold

4-6 tablespoons cocoa powder

Bittersweet chocolate shavings for garnish

Instructions

Step 1: Preheat the oven to 350℉ (180℃). Spread whole hazelnuts on a baking tray and toast them on the middle rack for 10-12 minutes until fragrant.

Step 2: Place the hot hazelnuts in a kitchen towel and rub vigorously to remove their skins. Then blitz the skinless toasted hazelnuts in a food processor until you get a fine powder. Set aside.

Step 3: Melt the dark chocolate in a heatproof bowl set over simmering water (double boiler) or in 30-second bursts in the microwave, stirring until smooth. Let it cool slightly.

Step 4: Transfer the melted chocolate to a large mixing bowl and stir in the toasted hazelnut powder.

Step 5: In a separate bowl, whisk together the egg yolks, olive oil, espresso powder, vanilla, orange zest, and sea salt until well combined. Pour this mix into the chocolate and stir to form a thick, shiny batter.

Step 6: Using an electric hand mixer, beat the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks develop.

Step 7: Gently fold one-third of the egg whites into the chocolate mixture at a time, folding carefully to keep the batter light and airy, until no white streaks remain.

Step 8: Spoon or pipe the mousse into serving glasses or bowls. Cover with plastic wrap and chill in the refrigerator for 1-2 hours to set.

Step 9: While the mousse chills, whip the heavy cream with cocoa powder in a stand mixer on high speed until thick and fluffy. Transfer to a piping bag and pipe over the chilled mousse before serving.

Step 10: Garnish each serving with bittersweet chocolate shavings made by scraping a chocolate bar with a vegetable peeler for a beautiful, textured finish.

FAQs

Can I use a different type of nut instead of hazelnuts?

Yes, you can substitute hazelnuts with almonds or pecans, but keep in mind that the flavor profile will change. Toast the nuts as directed to bring out their flavor.

Is it safe to use raw eggs in this mousse?

This recipe uses raw eggs, so it’s important to use fresh, high-quality eggs and consume the mousse within a couple of days. Alternatively, you can use pasteurized eggs to reduce any risk.