This chocolate-hazelnut mousse is indulgent yet airy — rich, creamy, and light all at once. Combining milk and dark chocolate with cream steeped on roasted hazelnuts gives a balanced chocolate base with a distinctive nutty note. A final drizzle of roasted hazelnut oil intensifies that roasted, silky flavor. This no-bake dessert is smooth and stable, easy to make ahead, and impressive for dinner parties. It also freezes well for a ready chocolate mousse treat whenever you need one.
If you’re concerned about raw eggs, this recipe cooks the eggs. Cooking the yolks and the whites (as a Swiss meringue) reduces the risk of illness and yields a firmer, longer-lasting mousse than one made with entirely raw eggs.
🍫 Why you’ll love this recipe
- Balanced chocolate: A blend of milk and dark chocolate gives a smooth, rounded base that isn’t too bitter and lets the hazelnut flavor come forward.
- Roasted hazelnut oil: A light drizzle adds a silky roasted note and an appealing glossy finish.
- Light and scoopable: Whipped cream plus aerated egg whites produce a cloud-like texture that still holds its shape.
- Cooked eggs for safety and stability: Heating the eggs makes the mousse safer to eat and helps it remain stable in the refrigerator.
📝 Key ingredients
Read these notes for success — full ingredient amounts and step-by-step instructions appear in the recipe card below.
- Heavy whipping cream (35%): Use a high-fat cream so it whips reliably to medium-stiff peaks and gives the mousse a luxuriously creamy mouthfeel.
- Eggs: This recipe uses three whole eggs; yolks are tempered into hot cream and the whites are prepared as a Swiss meringue for stability. Be careful when separating eggs — any yolk in the whites prevents proper whipping.
- Milk and dark chocolate: Choose quality chocolate bars that melt smoothly. Avoid “chocolate-flavored” products that won’t emulsify as cleanly.
- Hazelnuts: Roasting raw hazelnuts brings out a deep, toasty flavor; you can use pre-roasted nuts for convenience. Chop some for garnish for added crunch.
- Roasted hazelnut oil: A small amount folded in and drizzled on top brightens and deepens the hazelnut character. If you don’t have it, omit it or substitute an oil you enjoy sparingly.
👩🍳 How to make chocolate-hazelnut mousse
Roasting hazelnuts: Spread raw hazelnuts on a baking sheet and toast at 355°F (180°C) for about 10 minutes, watching closely so they don’t burn. They’ll smell fragrant and the skins will loosen. Cool slightly, then rub them in a clean towel to remove most of the skins.
Step 1: Chill 1 cup of heavy cream, then whip it to medium-stiff peaks in a large bowl. Cover and refrigerate until needed.
Step 2: Finely chop the milk and dark chocolate and place the pieces in a large heatproof bowl.
Step 3: In a saucepan, combine the remaining 1 cup of cream with ½ cup chopped roasted hazelnuts. Heat over medium until it comes to a boil, then turn off the heat and let the mixture steep for 10–15 minutes to infuse.
Step 4: Reheat the cream just to a simmer, then strain it into a bowl to remove the nut solids. Whisk in the egg yolks one at a time to avoid lumps.
Step 5: Pour the hot cream and yolk mixture over the chopped chocolate. Let sit for 2 minutes to soften the chocolate, then whisk gently until smooth and glossy.
Step 6: Stir in vanilla, a pinch of salt, and one tablespoon of roasted hazelnut oil. If the mixture looks split, briefly use an immersion blender to re-emulsify. Allow the chocolate base to cool while you make the meringue.
Step 7: For the egg whites, set a small saucepan with an inch of water over medium heat and bring to a simmer. Place egg whites and sugar in a heatproof bowl fitted over the pan (bain-marie) and whisk gently until the mixture reaches 158°F (70°C). If you don’t have a thermometer, it should feel very warm to the touch.
Step 8: Remove from heat and whisk the whites with an electric mixer to medium-stiff peaks to make a smooth Swiss meringue.
Step 9: Fold half the whipped cream into the cooled chocolate base until combined, then fold in half the meringue. Repeat with the remaining cream and meringue, folding gently to keep the mixture airy. Cover and chill for at least 2 hours, or overnight, until set.
Step 10: To serve, scoop generous portions into bowls or onto plates. Make a small divot in each scoop and drizzle a little hazelnut oil into it. Finish with flaky salt, extra chopped roasted hazelnuts, and fresh berries on the side.
✔️ Expert mousse tips
- Keep egg whites yolk-free: Any bit of yolk prevents the whites from reaching full volume. Use a clean, dry bowl and separate eggs carefully.
- Whip to medium-stiff peaks: Aim for medium-stiff peaks for both the cream and the meringue to add structure while preserving lightness.
- Cool the chocolate base: Make sure the chocolate mixture is room temperature before folding in whipped components so the mousse stays airy and doesn’t deflate.
🥄 Make-ahead and storage
This mousse is ideal prepared a day ahead — the chill time firms it up and the flavors meld. Because the eggs are cooked, it keeps safely in the refrigerator. Store covered for up to 4 days.
You can also portion the mousse into small containers and freeze tightly covered for up to one month. Thaw for about 15 minutes at room temperature before serving for the best texture.
❔ How this recipe uses cooked eggs
Whipped egg whites give mousse a classic, airy texture. To make the whites safer and more stable, this method uses Swiss meringue: sugar and egg whites are warmed over simmering water until hot, then whipped to glossy peaks. Combining Swiss meringue with whipped cream produces a light, stable mousse with a fine, cloud-like consistency.
📖 Recipe FAQs
Skip it or use a mild extra virgin olive oil if you enjoy its flavor. The mousse will still be delicious without it.
Yes, but raw egg whites may make the mousse less stable and increase spoilage risk. If you use raw whites, plan to consume within 1–2 days.
Yes — more milk chocolate yields a sweeter, softer mousse; more dark chocolate gives a deeper, more bitter profile that can mask some hazelnut notes. Adjust to your taste.
Yes. It’s stable enough for a low cake or tart filling. For clean slices, chill fully and slice with a hot, clean knife.
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Nutella Cheesecake
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Nutella Banana Bread
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📖 Recipe
Hazelnut Chocolate Mousse
Mary
Pin Recipe
Equipment
-
electric mixer
-
heatproof bowl (for bain-marie)
Ingredients
- ¾ cup hazelnuts
- 2 cups heavy whipping cream (35%), divided
- 100 g milk chocolate, chopped
- 100 g dark chocolate (about 70%), chopped
- 3 large egg yolks (reserve whites)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 3 large egg whites
- ¼ cup granulated sugar
- 1 tablespoon roasted hazelnut oil (plus more for drizzling)
- flaky salt, for topping
- fresh berries, to serve
Instructions
- If your hazelnuts are raw, roast them at 355°F (180°C) for about 10 minutes until the skins loosen and the nuts are golden. Cool and rub to remove loose skins. (¾ cup hazelnuts)
- Whip 1 cup of chilled heavy cream to medium-stiff peaks and refrigerate. (2 cups heavy cream total, divided)
- Chop milk and dark chocolate into small pieces and place in a heatproof bowl. (100 g milk chocolate, 100 g dark chocolate)
- In a saucepan, combine the remaining 1 cup cream and ½ cup chopped hazelnuts. Heat to a boil, remove from heat, and steep for 10–15 minutes to infuse the cream.
- Reheat the infused cream to a simmer, strain out the hazelnut pieces, then whisk in the egg yolks one at a time to prevent lumps. (3 egg yolks)
- Pour the hot cream and yolks over the chopped chocolate and let sit 2 minutes, then whisk until smooth. Stir in vanilla, salt, and 1 tablespoon hazelnut oil. Cool while you make the meringue. (1 tsp vanilla, ¼ tsp salt, 1 tbsp hazelnut oil)
- Set a saucepan with an inch of water over medium heat. In a heatproof bowl, combine the egg whites and sugar and warm over the simmering water to 158°F (70°C), stirring occasionally. (3 egg whites, ¼ cup sugar)
- Whisk the warmed whites with an electric mixer to medium-stiff peaks to form a glossy Swiss meringue.
- Fold half the whipped cream into the cooled chocolate base, then fold in half the meringue. Repeat with the remaining cream and meringue, folding gently to preserve air. Cover and chill for at least 2 hours or overnight.
- To serve, scoop onto plates or into bowls, make a small well in each scoop, and drizzle a little hazelnut oil. Finish with flaky salt, chopped roasted hazelnuts, and fresh berries.
Nutrition
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