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Author:
Franco Salzillo
Hazelnut spread is one of the greatest inventions ever. The combination of hazelnuts and chocolate becomes the silkiest, glossiest spread to enjoy on its own, over toast or as part of a more sophisticated dessert.
That’s just what we’re making today, a hazelnut mocha chocolate mousse, and yes, it’s as good as it sounds.
Chocolate mousse is decadent and delicious already. Now, with hints of coffee, you get a delightful grown-up dessert that’s fitting for the fanciest dinner parties.
To make mousse, you generally use egg yolks, but his time, we’re using hazelnut spread, so that’s easier.
In fact, we’re basically folding the hazelnuts spread with puffed-up whipped cream to make a mousse. Then we’ll sweeten it a bit more and add instant espresso to give it a mocha feel.
As a garnish, I like shaved chocolate, but you can leave the mousse as-is or decorate it with a cherry of chocolate chips.
And now, let’s talk about hazelnut spreads. Yes, Nutella is the most popular type around, but there are now more alternatives than ever — some are artisanal and small-batch. These are nicer! Look for a crafty hazelnut spread at all-natural stores and farmers’ markets.
Here’s the beauty of it. Making this spread only takes five minutes. You can whip the heavy cream in just a few minutes, and then you fold everything in.
You do need to chill the mousse for at least half an hour before serving for the full effect. Mousse is much more enjoyable when cooled to fridge temp.
Since this dessert is fairly easy and insanely tasty, make this one your go-to quick dessert for when you have unexpected guests coming over for dinner.
Make this one for your significant other to set the mood. You’ll absolutely love the texture of this one. It’s all you love about the hazelnut spread and coffee in the same cup.
And you know what? This one is not that sweet. In fact, taste it before adding the sugar and see if the spread is sweet enough for you — it often is.
In a stand mixer, whip the heavy whipping cream while slowly adding the sugar. Incorporate the instant espresso.
Once the whipping cream is fluffy, fold in the hazelnut spread with a spatula.
Chill the mousse for at least 30 minutes before serving.
Use a spoon to scoop the mousse into the serving cups and garnish with shaved chocolate.
