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Posted By :
March 09, 2013
Difficulty Level: Easy
Preparation Time: 35 minutes
Cooking Time: 10 - 13 minutes
The addition of hazelnut butter to my
favorite chocolate mousse recipe takes this
dessert to a whole new level. I made it for a
tzedakah function we hosted, and I served
it in mini chocolate cups. I got so many
phone calls for the recipe afterward that I
knew they had been a success. While this
recipe was developed for Pesach, it’s a real
treat any time of year.
1 cups hazelnuts
1 Tbsp sugar
1 Tbsp oil
7 oz (200 g) chocolate (I use 1 bar of 55% cocoa and 1 of 72%)
7 eggs, separated
1 Tbsp cocoa, dissolved in 3 Tbsp boiling water
1 tsp kosher salt
3 Tbsp confectioners’ sugar Topping
3 1/2 oz (100 g) good quality chocolate
18-oz (225-g) container pareve whipping cream
Candied hazelnuts and white chocolate shavings, for garnish (optional)
Preheat oven to 350°F (180°C).
Place the hazelnuts on a baking sheet and bake for 10–13 minutes. Remove from oven and place on a dish towel. Rub vigorously in the towel to remove the skins. Place the cooled hazelnuts in a food processor fitted with the blade attachment. Add oil and sugar and run until smooth, and fully combined, about 4 minutes.
Melt chocolate in a double boiler or in a bowl placed on top of a pot of boiling water. Once chocolate is fully melted add the egg yolks slowly, mixing constantly while adding. Add the dissolved cocoa and then the hazelnut butter, mixing until a smooth consistency is reached.
Meanwhile, beat the egg whites. When almost stiff add confectioners’ sugar and continue beating until stiff peaks form. Add some of the whites into the chocolate mixture and stir and then fold the chocolate mixture into the whites until just combined.
Place in individual glass cups or dessert bowls. Place in the fridge to set. Can be frozen. Once mousse is frozen, make the topping by melting 3 1/2 ounces chocolate in a double boiler. Add the pareve whipping cream and stir to combine. Pour over frozen mousse and freeze again. Before serving, you can garnish with nuts and white chocolate.
This recipe originally appeared in Mishpacha Magazine.