Hazelnut Chocolate Mousse Food

HAZELNUT CHOCOLATE MOUSSE

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.

HAZELNUT CHOCOLATE MOUSSE

Steps:

• Gradually stir Frangelico into chocolate in large bowl; cool completely.
• Mix yolks into chocolate 1 at a time.
• Beat 1 cup cream in another bowl until beginning to thicken; add sugar and beat until soft peaks form.
• In another bowl, beat whites with salt and cream of tartar until stiff but not dry; gently fold into cream.
• Fold 1/3 of cream mixture into chocolate to lighten.
• Fold in remaining cream and chopped hazelnuts.
• Spoon mousse into a large bowl; refrigerate until set, at least 2 hours. (Can be prepared 1 day ahead.).
• Let stand at room temperature 1 hour.
• Spoon mousse into glasses, top with whipped cream, nuts, and violets.

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.

CHOCOLATE-HAZELNUT MOUSSE

Steps:

• 1. Position the rack in the center of the oven and preheat the oven to 350 degrees. Arrange the hazelnuts on a small baking tray and bake until lightly browned, 10 to 12 minutes, turning the tray back to front after 5 or 6 minutes. Cool. Enclose the nuts in a clean towel and rub until as much of the skins as possible come off.
• 2. Place the nuts and hazelnut oil in the workbowl of a food processor fitted with a steel blade and process until a paste forms.
• 3. Meanwhile, in a large bowl, using a whisk or eggbeater, whip the heavy cream. Refrigerate, covered, until needed.
• 4. In a medium heatproof bowl set over a pan of simmering water, melt the chocolate. Turn off the heat when almost melted and stir occasionally until completely melted. Scrape into the nut paste and process until thoroughly mixed. Set aside.
• 5. In a clean medium heatproof bowl, lightly whisk the egg yolks.

CHOCOLATE HAZELNUT YULE LOG

Steps:

• Preparing the cake: 1. If you don't have prepared hazelnut flour then read my recipe "https://www.justapinch.com/recipes/side/other-side-dish/blanching-and-pulverizing-nuts.html". 2. Heat the oven to 225°C. 3. Beat the egg whites and the smaller amount of sugar as a stable meringue. 4. In a separate bowl, beat the whole eggs as a froth with the larger amount of sugar. 5. Fold in the meringue. 6. Add the wheat flour through a sieve and fold it in until just combined. Finally, mix in the hazelnut flour and vanilla extract, then the melted butter. 7. Line a deep oven sheet with baking paper ja spread the batter on it evenly. 8. Bake the cake in the oven for 7 minutes. Immediately lay it in on a cool base and put another baking paper on top of it. Flip it over with the papers and let it cool.
• Preparing the chocolate mousse: 1. Beat the yolks and whole eggs even in a bowl. 2. Bring the sugar and water to a boil. Lower the heat to medium high and boil the syrup without stirring until the temperature reaches 118°C. If you don't have a thermometer then boiling it for about three minutes will do. 3. Keep whisking the egg mix while you pour in the hot syrup - not too close to the edge so the sugar won't stick to the bowl. The hot sugar will pasteurize the eggs. Mix until frothy and cooled. 4. In a separate bowl whip the heavy cream until it's stable and airy. 5. Cut the chocolate into pieces and and melt it in a double boiler. Pour it in a clean bowl and fold in about one third of the whipped cream. Then add the egg mix and the rest of the whipped cream in turns. 6. Let the mousse sit in the fridge if you want it to become more stable. This might be helpful if you want the log to appear rounder.
• Preparing the chocolate bark: 1. Chop the chocolate finely. 2. Temper the chocolate so it solidifies as shiny and snappy: First melt half of the chocolate in the double boiler. Take the molten chocolate out of the hot water bath and keep mixing the rest of the chocolate in until it has also been dissolved. Keep stirring until 32°C, the ideal temperature has been reached. 3. Spread the tempered chocolate evenly on a baking or parchment paper, just wide enough to cover the entire log. Let it solidify; it will only take a few minutes in the fridge. If some arching occurs it will be normal. 4. Snap the chocolate bark as strips by hand. Cut it into smaller pieces if needed.
• Assembly: 1. Peel the baking paper off the bottom of the cake. Spread from half to two thirds of the mousse on the skin side of the cake, leaving enough for the icing. 2. Roll the cake and rewrap it into the baking paper. Let it set in the fridge. 3. Once the log has cooled down cut off the ends slightly diagonally. 4. Paste them on top of the log with the mousse so they become cut off branches. Cover the rest of the log with the mousse except for the cutting parts. 5. Paste the chocolate bark pieces onto the uncovered mousse. 6. Add any details you want (rain of powdered sugar, more decorations etc).

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 MOUSSE WITH HAZELNUT PRALINE

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.