Chocolate Hazelnut Espresso Mousse Food

ESPRESSO CHOCOLATE MOUSSE WITH ORANGE MASCARPONE WHIPPED CREAM

Steps:

• For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
• *Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
• For the Cream: In the bowl of an electric mixer, stir together the
• mascarpone cheese and the orange juice until smooth. Add the cream,
• powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CHOCOLATE MOUSSE TART WITH A HAZELNUT CRUST

Steps:

• Finely grind hazelnuts in a coffee or spice grinder, then add the sugar and grind again. Transfer to the bowl of a mixer fitted with the paddle attachment, add the salt and butter, and cream the mixture until smooth.
• Gradually add the flour, mixing until the dough comes together and adding ice water as necessary. Remove the dough from the mixer, form it into a disc, and wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour before rolling (the dough can be refrigerated overnight).
• Butter and flour a 10 1/2-inch to 11-inch tart pan with a removable bottom.
• Flour a pastry board or other work surface. Roll the dough into a 14-inch circle about 1/4-inch thick, flouring the dough and board as necessary to keep the dough from sticking. Roll up the dough around the rolling pin and unroll it into the tart pan. Gently lift the edges to ease the dough into the corners of the pan, then push down gently to be certain the dough around the sides is 1/4-inch thick. Cut away excess dough. If there are any thin spots in the sides of the tart shell, pat a bit of the dough scraps over them to create an even thickness.
• Prick the bottom of the crust with a fork and refrigerate for at least 15 minutes.
• Preheat over to 375°F.
• Line the tart shell with parchment paper or aluminum foil and fill with dry beans or pie weights. (Do not push down on the beans or they may damage the dough). Bake for about 20 minutes, or until the crust is a light golden brown. Do not rush this process- if the weights are removed too early, the sides of the crust will shrink. Remove the parchment and beans and bake the crust for another 15 to 20 minutes, or until it is a rich golden brown and the bottom is thoroughly cooked. Place on a cooling rack and let cool completely.
• Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
• Meanwhile, whip the cream to soft peaks, then refrigerate.
• Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
• When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half of the egg whites until just incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
• Place the mousse in a pastry bag fitted with a large plain tip and pipe it into the tart shell, or just spread it evenly in the shell with a spatula. Smooth the top with a small offset spatula. Refrigerate, covered, for 8 hours to allow the mousse to set completely.
• When ready to serve, dust the top of the tart with a light sprinkling of cocoa and sprinkle with the chopped hazelnuts. Enjoy!

CHOCOLATE HAZELNUT MOUSSE CUPS

Steps:

• Bake pastry shells according to package directions. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., In another bowl, beat mascarpone cheese, Nutella and cinnamon until blended. Fold in whipped cream and chocolate chips. Spoon into pastry shells. If desired, drizzle with melted chocolate. Sprinkle with hazelnuts. Refrigerate until serving.

CHOCOLATE-HAZELNUT-ESPRESSO MOUSSE

Steps:

• Combine the heavy cream and espresso granules in a small mixing bowl. Stir until dissolved, about 5 minutes.
• Add the espresso mixture to the bowl of a standing mixer, along with the chocolate-hazelnut spread. Mix with the whisk attachment on medium for 1 minute. Scrape the sides and bottom of the bowl, and continue beating until very soft peaks form, about 1 minute. Transfer to a serving bowl and refrigerate for 2 hours.
• Garnish with the toasted hazelnuts and whipped cream and serve.
• Cook's Note: I also often garnish this with some sliced bananas for my nephews.

CHOCOLATE-HAZELNUT MOUSSE

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.