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To make chocolate hazelnut mousse cups, gather these ingredients: - 1 cup dark chocolate chips (at least 70% cacao) - 1/2 cup heavy whipping cream - 1/2 cup hazelnut spread (like Nutella) - 1/2 tsp vanilla extract - 2 egg whites - 2 tablespoons granulated sugar - A pinch of salt - Crushed hazelnuts for garnish - Whipped cream for topping (optional) If you want to change some ingredients, here are some ideas: - Dark chocolate chips: You can use semi-sweet chocolate instead. - Heavy whipping cream: Coconut cream works well for a dairy-free option. - Hazelnut spread: Any nut butter can replace it if you prefer. - Egg whites: You can use aquafaba (chickpea water) for a vegan option. Using high-quality ingredients makes a big difference: - Chocolate: Choose chocolate with at least 70% cacao for rich flavor. - Cream: Use fresh heavy cream for the best texture and taste. - Hazelnut spread: Look for brands with minimal additives for better flavor. - Sugar: Use fine granulated sugar to mix easily with egg whites. {{ingredient_image_1}} Start by melting 1 cup of dark chocolate chips. Use a heatproof bowl placed over a pot of simmering water. This method helps avoid burning the chocolate. Stir until it becomes smooth. Once melted, remove it from the heat and let it cool slightly. Next, take 1/2 cup of heavy whipping cream and pour it into a bowl. Whip it until you see soft peaks form. Be careful not to overwhip, as this can make the cream grainy. Gently fold the whipped cream into the cooled chocolate until well mixed. In another bowl, mix 1/2 cup of hazelnut spread with 1/2 teaspoon of vanilla extract. Whisk until smooth. Now, fold this mixture into the chocolate and cream. Make sure everything is well combined to enhance the flavor. In a clean bowl, whip 2 egg whites with a pinch of salt. Beat until soft peaks form, then add 2 tablespoons of granulated sugar. Continue whipping until stiff peaks form. Gently fold the egg whites into the chocolate mixture. Be careful not to deflate the mousse; fold until just combined. Finally, spoon the mousse into small dessert cups or glasses, filling them about three-quarters full. Cover the cups and refrigerate for at least 2 hours to set. Before serving, you can garnish with crushed hazelnuts and add whipped cream on top if you like. Enjoy your delicious chocolate hazelnut mousse cups! To make great whipped cream, start with cold cream. Cold cream whips better and faster. Use a clean bowl and beaters. I like to use a hand mixer for this. Whip until you see soft peaks. Soft peaks hold their shape but still look smooth. If you whip too much, the cream can turn into butter. So, stop as soon as you reach soft peaks. This cream adds a light touch to the mousse. Folding is a gentle mixing method. You want to keep air in the mousse. Start with the whipped cream and chocolate mix. Use a spatula to scoop from the bottom up. Turn the bowl as you fold. This way, you mix without losing air. Be patient and go slow. Fold until you see no white streaks. This step is key for a fluffy mousse. One big mistake is overwhipping cream. It can ruin the texture. Another mistake is not letting the chocolate cool. Hot chocolate can melt your whipped cream. Always cool it before mixing. Also, when folding in egg whites, do not rush. If you fold too hard, your mousse will flatten. Take your time, and follow these tips for a perfect dessert. Pro Tips Use Quality Chocolate: The flavor of your mousse heavily relies on the quality of chocolate you choose. Opt for high-quality dark chocolate with at least 70% cacao for a richer taste. Chill Your Bowls: For best results when whipping cream and egg whites, chill your mixing bowls in the refrigerator or freezer for a few minutes before use. This helps achieve better volume. Be Gentle When Folding: When incorporating the whipped cream and egg whites into the chocolate mixture, use a gentle folding motion to maintain the airy texture of the mousse. Experiment with Flavors: Feel free to add a splash of espresso or a hint of orange zest to the chocolate mixture for an exciting flavor twist that complements the hazelnuts. {{image_2}} If you want a nut-free mousse, swap hazelnut spread for a sunbutter. This gives a creamy texture without nuts. You can also use almond milk instead of heavy cream if you want a lighter mousse. Just make sure to adjust the sweetness as needed. Want to spice up your mousse? Add a shot of espresso or a teaspoon of instant coffee to the melted chocolate. This boost brings a rich, deep flavor to the mousse. You can also mix in a bit of orange zest or a dash of cinnamon for a warm twist. Instead of cups, try layering the mousse in a trifle dish. Alternate layers of mousse with crushed cookies or fresh fruit. This creates a beautiful dessert that looks as good as it tastes. You can also add a swirl of whipped cream on top for a fancy touch. Store any leftover mousse in an airtight container. This keeps it fresh and tasty. You can also use plastic wrap to cover the cups. Make sure it touches the mousse to minimize air exposure. This prevents the mousse from drying out. Freezing mousse is not the best choice, but you can do it if needed. Scoop the mousse into freezer-safe containers. Leave some space for expansion as it freezes. Wrap each container tightly in plastic wrap. Label the containers with the date. The mousse keeps well in the fridge for up to three days. After that, it may lose its smooth texture. Always check for any strange smells or changes in color before eating. If it looks or smells off, throw it away. Enjoy your delicious dessert while it's fresh! Yes, you can use milk or white chocolate. However, the mousse will taste sweeter. Dark chocolate gives a rich flavor. For best results, choose chocolate with at least 50% cacao. This helps balance the sweetness of the hazelnut spread. Yes, you can. If you prefer not to use egg whites, try using whipped aquafaba. Aquafaba is the liquid from chickpeas. It can whip up just like egg whites. This option is great for a vegan mousse. You can keep the mousse in the fridge for up to three days. Make sure to cover it well. This helps keep it fresh and prevents it from absorbing other smells. Absolutely! This dessert is perfect for making ahead. You can prepare it a day in advance. Just store it in the fridge until you are ready to serve. This allows the flavors to blend and the mousse to set perfectly. This article covered all you need to know about making chocolate mousse. We explored the key ingredients and their substitutes, and I shared tips for preparing each layer. You now know how to achieve perfect whipped cream and avoid common mistakes. Remember, variations can add your personal touch. Storing your mousse properly extends its shelf life, keeping it fresh. Experiment and enjoy your dessert with confidence. Happy cooking!

Chocolate Hazelnut Mousse Cups

Delicious and creamy chocolate mousse with a hint of hazelnut, served in elegant cups.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup dark chocolate chips (at least 70% cacao)
  • 1 2 heavy whipping cream
  • 1 2 hazelnut spread (like Nutella)
  • 1 2 vanilla extract
  • 2 large egg whites
  • 2 tablespoons granulated sugar
  • 1 pinch salt
  • 1 cup crushed hazelnuts for garnish
  • 1 cup whipped cream for topping (optional)

Instructions
 

  • Begin by melting the dark chocolate chips in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth, then remove from heat and let cool slightly.
  • In another bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip. Gently fold the whipped cream into the cooled melted chocolate until well combined.
  • In a separate bowl, whisk together the hazelnut spread and vanilla extract until smooth. Gently fold this mixture into the chocolate and cream mixture.
  • In a clean bowl, whip the egg whites and a pinch of salt until soft peaks form. Gradually add the sugar, continuing to whip until stiff peaks form.
  • Gently fold the egg whites into the chocolate mixture, being careful not to deflate the mousse. Fold until just incorporated.
  • Spoon the mousse into small dessert cups or glasses, filling them about three-quarters full.
  • Cover and refrigerate for at least 2 hours to set.
  • Before serving, garnish with crushed hazelnuts and a dollop of whipped cream on top, if desired.

Notes

For a richer flavor, use high-quality dark chocolate.
Keyword chocolate, dessert, hazelnut, mousse