Ingredients
| Ingredient | Amount | Purpose in the Dessert |
|---|---|---|
| Dark or milk chocolate (60–70%) | 8 oz (225 g), chopped | Base flavor for mousse, rich and creamy |
| Hazelnut praline paste or Nutella | ½ cup (120 g) | Adds nutty depth and smooth texture |
| Chambord raspberry liqueur | 2 Tbsp | Soothing boozy note and raspberry aroma |
| Heavy cream | 2 cups (480 ml) | Splits: half for ganache base, half whipped for airy lightness |
| Egg yolks | 3 large | Helps stabilize mousse and provide richness |
| Granulated sugar | ¼ cup (50 g) | Sweetens the custard layer |
| Gelatin sheets | 2 (or 1 tsp powdered) | Ensures mousse holds shape nicely |
| Vanilla extract | 1 tsp | Enhances overall flavor depth |
| Toasted chopped hazelnuts | ½ cup (60 g) | Adds contrast and garnish topping |
| Fresh raspberries (optional) | 12 | Bright garnish for presentation |
| Mint leaves (optional) | 12 | Adds freshness and color contrast |
Instructions
A. Prep & Bloom Gelatin
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Soak gelatin in cold water if using sheets (about 5 minutes), or sprinkle powdered gelatin over 1 Tbsp water.
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Meanwhile, chop chocolate finely and place in a heatproof bowl.
B. Make a Chocolate Hazelnut Ganache
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Heat 1 cup (240 ml) heavy cream over medium until simmering.
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Remove from heat, pour over chopped chocolate and hazelnut paste—let sit 2 minutes.
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Stir gently until silky smooth.
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Add Chambord and vanilla; mix through.
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Squeeze water from gelatin and melt in warm ganache, stirring until dissolved.
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Let mixture cool to room temperature.
C. Prepare the Chocolate Custard Base
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Whisk egg yolks and sugar in a bowl until pale and slightly thick.
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In a saucepan, warm remaining ½ cup cream until steaming, then slowly drizzle into yolk mixture while whisking (tempering).
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Return the mixture to heat, stirring over low heat until thickened to coat the spatula. Don’t let it boil.
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Strain into ganache mixture through mesh to ensure smoothness.
D. Whip Cream & Combine
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Whip the remaining ½ cup cream to soft peaks.
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Gently fold whipped cream into the ganache-custard blend in two additions, maintaining volume.
E. Assemble & Chill
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Spoon or pipe mousse into cups, filling about ¾ full.
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Sprinkle toasted hazelnuts on top.
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Place cups on a baking sheet, cover lightly with plastic, and chill at least 4 hours, preferably overnight.
F. Garnish & Serve
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Just before serving, top each cup with fresh raspberries and a mint leaf (if using).
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Optionally, sprinkle extra chocolate shavings or a drizzle of Chambord reduction.
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Serve chilled and enjoy the luxury!