Chocolate mousse without heavy cream
Chocolate mousse without heavy cream is one of the most delicious desserts. It's homemade, yet very easy to prepare. It’s rich and creamy, but still fluffy. So if you're looking for a special, flavorful sweet dessert for your next dinner party or Holiday dinner. This recipe is going to be a great choice.
Equipment
- Baking tray
- Hand Mixer
- Au bain Marie pot
- Food processor with knife
Ingredients
- ½ cup hazelnuts
- 15 oz. Milk Chocolate dark, minimum 70 % cacao
- 2 tablespoons butter unsalted
- ½ cup sugar
- 6 eggs size L
- 4 tablespoons brandy
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- Break the egg and separate the egg white and the yolk into separate bowls.
- Preheat the oven to 400 °F / 200 °C.
- Toast the hazelnuts for a short time, about 5 minutes, or until they smell nice.
- Grind the hazelnuts in a kitchen machine with a knife or blender until finely chopped.
- Get your au bain-marie pan ready or fill a pan with a little water and place a heatproof bowl in the pan which doesn't touch the water. Bring the water in the pan to a boil.
- Chop the chocolate coarsely.
Dark chocolate hazelnut mousse with brandy
- Beat the egg whites until it becomes airy, then add the sugar. Mix until the egg whites are stiff (see tips).
- Put the chocolate and butter in the heatproof bowl.
- When the chocolate is melted, stir the egg yolks, hazelnuts, and bourbon through.
- Then add about ⅓ of the egg whites and fold the egg whites through the chocolate. That way the chocolate will get used to the airy egg whites.
- With a spatula carefully fold the rest of the egg whites through the chocolate.
- Put the mousse in bowls or glasses.
- Let the mousse stiffen for at least 2 hours in the refrigerator.
NOTES
1 - Brandy: The brandy gives a wonderful flavor accent to this dark chocolate mousse with hazelnuts. But if children or pregnant women are joining for dessert don't add the liqueur. You can easily leave it behind. Add the bourbon when the chocolate mixture cooled down a bit, otherwise, you can get lumps.
2 - Melting chocolate: The technique where you melt the chocolate in a bowl that hangs above hot water is called au bain-marie. It is a very good method to heat something gradually or melt chocolate. You can also use an au bain-marie pan.
3 - Fat-free materials: Make sure that the bowl in which the egg whites are stiffened and the hooks of the electric mixer are fat-free. Therefore wash it with hot water and detergent before use and dry-clean it. If your bowl isn't fat-free the egg whites won't stiffen.
4 - Separate eggs: egg yolks and egg whites are best separated when the eggs are cold (refrigerator temperature). But if you want to stiffen your egg whites, room temperature is better. Start this recipe by separating the eggs (which are refrigerator temperature), and let the bowl with the egg whites stand at room temperature for at least 15 minutes before beating them.
5 - Whisking egg whites: Mix the egg whites so they will become stiff. They're done when you turn off your mixer and take the hooks out of the egg whites. The peek that is formed must remain upright. Then stop mixing. When you mix further the egg whites are mixed too much and the chocolate will liquify your egg whites when mixed.
6 - Storage:
Refrigerator: You can store this dessert covered for up to three days in the refrigerator.
Freezer:You can store this dark chocolate mousse covered in the freezer for up to a month. Defrost the mousse the night before in the refrigerator. Make sure to eat your mousse within 24 hours. TIP: When it's hot outside, eat the mousse still (a bit) frozen. That way you've made your own chocolate mousse ice cream.
7 - Nutrition: The nutrition facts are for one dessert.
Nutrition
Calories: 909kcal | Carbohydrates: 92g | Protein: 15g | Fat: 57g | Saturated Fat: 28g | Cholesterol: 261mg | Sodium: 161mg | Fiber: 7g | Sugar: 81g | Vitamin A: 534IU | Vitamin C: 1mg | Iron: 5mg
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