Description

This Hazelnut Chocolate Olive Oil Mousse is a decadent and silky dessert combining the rich flavors of toasted hazelnuts, deep dark chocolate, and the smoothness of extra virgin olive oil. Lightened with whipped egg whites and topped with chocolate whipped cream and bittersweet chocolate shavings, this mousse offers a unique twist on classic chocolate mousse with citrus and espresso undertones.

Ingredients

Scale

Toasted Hazelnuts

170 grams hazelnuts (skinless, chopped, then blended into fine powder)

Hazelnut Chocolate Mousse

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

Chocolate Whipped Cream

250 grams heavy whipping cream (33-35% fat, very cold)
4–6 tablespoons cocoa powder

Garnish

Bittersweet Chocolate Shavings (made from a dark chocolate bar)

Instructions

Toast Hazelnuts: Preheat your oven to 350℉ (180℃). Spread whole hazelnuts on a baking tray and toast them on the middle rack for 10-12 minutes until fragrant.
Remove Hazelnut Skins: Immediately place the hot toasted hazelnuts into a kitchen towel and rub them together to remove most of the outer skins. Some skin remnants are okay.
Make Hazelnut Powder: Blitz the skinless toasted hazelnuts in a food processor until they form a fine powder. Set aside.
Melt Chocolate: Place the chopped dark chocolate into a heatproof bowl. Melt it over a double boiler or in 30-second bursts in the microwave, stirring until smooth. Let cool slightly.
Combine Chocolate & Hazelnuts: Transfer the melted chocolate to a large mixing bowl and stir in the hazelnut powder evenly.
Mix Egg Yolk Mixture: In a medium bowl, whisk together egg yolks, extra virgin olive oil, instant espresso powder, vanilla bean paste, orange zest, and sea salt until fully combined.
Incorporate Egg Yolks Into Chocolate: Pour the egg yolk mixture into the cooled chocolate and stir until you get a thick, shiny batter.
Whip Egg Whites: Using an electric hand mixer, beat the egg whites in a clean bowl until soft peaks form. Gradually add granulated sugar one tablespoon at a time while continuing to beat until you achieve glossy, stiff peaks.
Fold Egg Whites Into Chocolate Mixture: Gently fold one-third of the beaten egg whites into the chocolate batter at a time using a spatula. Mix carefully to maintain airiness without white streaks.
Portion Mousse: Spoon or pipe the finished chocolate mousse into glass goblets, cups, or serving bowls.
Chill: Cover the mousse-filled containers with plastic wrap and refrigerate for 1-2 hours until set and chilled.
Prepare Chocolate Whipped Cream: In the bowl of a stand mixer fitted with a whisk attachment, combine cold heavy cream and cocoa powder. Whip on high speed until thick and fluffy.
Top Mousse: Transfer the chocolate whipped cream to a piping bag and pipe a decorative layer onto each chilled mousse serving.
Add Chocolate Shavings: Create bittersweet chocolate shavings by scraping a chunk or bar of dark chocolate with a vegetable peeler over the whipped cream topping for garnish.

Notes

Use skinless toasted hazelnuts for the best texture and flavor in the mousse.
Carefully fold in the egg whites to keep the mousse light and airy.
Chilling time can be extended up to 4 hours for a firmer mousse.
The espresso powder enhances the chocolate flavor but can be omitted if desired.
Make sure the heavy cream is cold to achieve optimal whipping results for the chocolate cream topping.
Orange zest adds a bright aromatic contrast; fresh zest is recommended for best flavor.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Stovetop
Cuisine: French-inspired

Keywords: Hazelnut mousse, chocolate mousse, olive oil dessert, dark chocolate dessert, whipped chocolate cream, elegant desserts