3 Chocolate Mousse Recipe
A crunchy hazelnut praline surrounded by a delicious combination of silky dark, milk and white chocolate creams.
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Ingredients
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Chocolate Mousse Layers
Method
Preparation Steps
- 1
Prepare the Hazelnut Praline
In a saucepan, melt 100g of sugar over medium heat until it turns amber. Stir in chopped hazelnuts and pour onto a parchment-lined baking sheet. Let it cool and harden, then break into pieces.
- 2
Make the Dark Chocolate Mousse
Melt the dark chocolate in a heatproof bowl over simmering water. In a separate bowl, whip 200ml of heavy cream until soft peaks form. In another bowl, beat the egg whites until soft peaks form, gradually adding 50g of sugar until stiff peaks form. Fold the melted chocolate into the whipped cream, then gently fold in the egg whites until no white streaks remain.
- 3
Make the Milk Chocolate Mousse
Repeat the same process as the dark chocolate mousse using milk chocolate instead. Melt the milk chocolate, whip 200ml of heavy cream, and beat the egg whites with 50g of sugar. Fold together.
- 4
Make the White Chocolate Mousse
Repeat the same process as the previous mousses using white chocolate instead. Melt the white chocolate, whip 200ml of heavy cream, and beat the egg whites with 50g of sugar. Fold together.
- 5
Assemble the Mousse
In serving glasses, layer the dark chocolate mousse first, followed by the milk chocolate mousse, and finally the white chocolate mousse. Top with crushed hazelnut praline.
- 6
Chill and Serve
Refrigerate the assembled mousses for at least 2 hours to set. Serve chilled, garnished with additional praline and whipped cream if desired.
