Dark Chocolate Mousse Recipe

Melt the Chocolate

Place the dark chocolate in a heatproof bowl and melt it over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let it cool slightly.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip.

Combine Egg Yolks and Sugar

In another bowl, whisk the egg yolks and sugar together until pale and creamy.

Incorporate Chocolate

Slowly add the melted chocolate to the egg yolk mixture, stirring constantly until well combined.

Fold in Cream

Gently fold the whipped cream into the chocolate mixture in three additions until no streaks remain. Be careful to maintain the lightness of the mixture.

Chill the Mousse

Spoon the mousse into serving glasses and refrigerate for at least 2 hours or until set.

Prepare Hazelnuts

Toast the hazelnuts in a dry skillet over medium heat for 5-7 minutes until golden and fragrant. Let cool, then chop finely.

Whip Cream for Hazelnut Crème

In a bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Combine Hazelnuts and Cream

Gently fold the chopped hazelnuts into the whipped cream until evenly distributed. Set aside.

Serve the Mousse

Once the mousse is set, remove from the refrigerator. Top each serving with a dollop of hazelnut crème.

Add Final Touches

Drizzle a small amount of olive oil over the top, sprinkle with a pinch of sea salt, and garnish with fresh herbs.