Hazelnut Mousse Recipe

Bloom gelatin

Sprinkle the gelatin powder over the cold water in a small bowl. Let sit 5–10 minutes until thickened.

Warm milk and sugar

Combine the milk and granulated sugar in a small saucepan and warm over medium heat until sugar dissolves and the mixture is hot but not boiling (about 70–80°C / 160–175°F). Remove from heat.

Temper egg yolks

Whisk the egg yolks in a medium bowl. Slowly pour about one third of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the remaining milk mixture, stirring to combine.

Cook custard to thicken

Return the saucepan to low-medium heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (do not boil), about 3–5 minutes. Remove from heat.

Add gelatin and hazelnut paste

Add the bloomed gelatin to the hot custard and stir until completely dissolved. While still warm, whisk in the hazelnut paste (or Nutella) and vanilla extract until smooth and homogenous. If the paste is very stiff, briefly warm it before whisking so it blends smoothly.

Cool mixture

Transfer the hazelnut custard to a clean bowl and set it in an ice bath (bowl over a larger bowl of ice water) to cool while stirring occasionally. Cool until the mixture is thick but still pourable and around room temperature or slightly cooler (about 15–20 minutes).

Whip cream

Chill a mixing bowl and whisk (or beaters) briefly. Pour the heavy cream and icing sugar into the chilled bowl and whip to soft-medium peaks — the cream should be stable but still soft enough to fold (about 2–3 minutes at medium-high speed).

Fold cream into hazelnut base

Fold one third of the whipped cream into the cooled hazelnut custard to loosen it, using a rubber spatula and gentle folding motions. Then gently fold in the remaining whipped cream in two additions until the mixture is uniform and light, taking care not to deflate the mousse.

Portion mousse

Spoon or pipe the mousse into serving glasses, ramekins, or a single larger serving dish. Smooth tops with an offset spatula or back of a spoon.

Chill to set

Refrigerate the mousse for at least 2 hours, preferably 3–4 hours, until set and chilled through. For best texture, do not freeze.

Toast hazelnuts

Preheat oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and toast for 8–10 minutes until fragrant and skins blister. Remove and let cool slightly. Rub the nuts in a clean kitchen towel to remove loose skins (keeping some skin is fine).

Optional caramelize hazelnuts

If you want candied hazelnuts, heat the granulated sugar in a small nonstick skillet over medium heat until it melts and turns amber. Add the toasted hazelnuts and stir quickly to coat. Pour onto parchment and separate before sugar hardens. Let cool and then roughly chop.

Finish and serve

When the mousse is set, top each serving with a few toasted or candied hazelnuts and a light sprinkle of flaky sea salt if desired. Serve chilled.