Hazelnut Delight with Chocolate Mousse

Name: Hazelnut Delight with Chocolate Mousse
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: Hazelnuts; Sugar; Egg whites; Fresh liquid cream; Hazelnut spread

Dessert

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Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Hazelnut Delight with Chocolate Mousse is ready in 1 h 15 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hazelnut delight with chocolate mousse is a dessert that I often prepare when I want to pamper my guests. The crunchy combination of toasted hazelnuts with the softness of the mousse is simply irresistible. The preparation takes some time, but the end result is worth every minute spent in the kitchen. Perfect for a special dinner or a festive occasion, this dessert is a true triumph of flavors and textures. It can be prepared in advance and stored in the refrigerator until ready to serve. A suggestion? Accompany it with a glass of sweet wine!

Ingredients (5 ingredients)

Hazelnuts
Sugar
Egg whites
Fresh liquid cream
Hazelnut spread

Preparation (9 steps)

Chop the hazelnuts

Thermomix® Setting

5 Sec./Speed 5

Put the hazelnuts in the bowl and coarsely chop for 5 Sec./Stufe 5. Transfer to a bowl and set aside.

Whip the egg whites

Thermomix® Setting

4 min/99°F/Speed 3.5 37

Insert the butterfly whisk. Pour the egg whites and sugar into the bowl and whip for 4 Min./37°C/Stufe 3.5. Remove the butterfly whisk.

240

Incorporate the hazelnuts

Add the chopped hazelnuts to the whipped egg whites and gently mix with a spatula with upward movements so as not to deflate the mixture.

Cooking the mixture

Transfer the mixture to a non-stick pan with a thick bottom and cook on the small burner over moderate heat, stirring continuously with a wooden spoon for about 6-7 minutes, until the sugar begins to caramelize. This step is not performed in the Thermomix.

Form the 'ugly but good' cookies

Form small piles on a baking sheet covered with baking paper and bake in a static oven preheated to 130°C for 23 minutes. The times are approximate, the 'ugly but good' cookies must be brown and dry. Allow to cool completely.