Hazelnut mousse
We love all kinds of nuts and chocolate mousse. This combination led to the following recipe. A delicious creamy hazelnut mousse topped with crunchy caramelized hazelnuts. And if you like chocolate, sprinkle some chocolate drops over it. Serve the mousse in beautiful glasses and you have a wonderful end to a delicious dinner. And the best part is, you can even prepare it a day in advance, so you can stay with your family or your guests.
Porties: portions
Ingrediënten
- 200 gr hazelnuts
- 60 gr sugar
- 20 ml water
- 200 ml cream
- 3 eggs
- 25 gr dark chocolate drops
Instructies
- Preheat the oven to 180 degrees.
- Place the hazelnuts on a baking tray lined with baking paper. Roast the hazelnuts in the preheated oven for about 20 minutes. Shake the plate a few times to toast each side of the hazelnuts. They are ready when they are completely brown. Now let the hazelnuts cool down.
- Mix the sugar and water in a saucepan. Save a tablespoon of sugar for later in the recipe.
- Heat the sugar with the water, stirring, until a brown syrup is formed. Now add the hazelnuts and stir well until all hazelnuts are covered with a layer of syrup.
- Now put the hazelnuts in the food processor, keeping 6 tablespoons for garnish. Puree the hazelnuts until a liquid paste is formed.
- Split the eggs. Stir the remaining tablespoon of sugar into the egg yolks and add the hazelnut paste.
- Whip the whipped cream.
- Beat the egg whites firmly. Note: do this in a degreased bowl with a degreased whisk otherwise the egg whites will not become stiff. We always use a slice of lemon for this to remove all the fat.
- First fold the whipped cream and then the egg white into the hazelnut mixture. When it is well mixed together, you can pipe it into pretty glasses using a piping bag. Let it set in the fridge for at least 4 hours.
- Crush the remaining hazelnuts and the chocolate in a mortar and garnish the mousse.
Heb je dit recept geprobeerd?Tag @helencooksandhelenbakes of tag #helencooksandhelenbakes