Always vegetarian, often vegan

Hazelnut mousse, a delicious dessert

You can proudly serve this dessert to your guests. It's a bit of work but so worth it. And the best part is that you can easily prepare it in advance. The combination of this delicious creamy mousse with the crunchy caramelized hazelnuts is delicious. And if you like chocolate, sprinkle some chocolate drops over it. Serve the mousse in pretty glasses and you have a wonderful conclusion to a delicious dinner.

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.
Voorbereiding 30 minutes
Bereiding 20 minutes
Cooling time 4 hours
Totale tijd 4 hours 50 minutes
Course: Dessert
Keyword: chocolate, dessert, hazelnut, mousse
Porties: 6 portions


  • 200 gr hazelnuts
  • 60 gr sugar
  • 20 ml water
  • 200 ml cream
  • 3 eggs
  • 25 gr dark chocolate drops


  • 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.
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