Chocolate hazelnut mousse cups make for a decadent dessert

Whenever we get invited to a dinner party, I always volunteer to make dessert. I find whipping together butter and sugar oddly calming, and much more satisfying than shredding kale for a salad. Typically, I don't like to experiment when the pressure's on to bring something delicious, opting instead for one of my tried and true recipes. But when my mom invited us over for dinner last weekend, I knew I had a little more leeway. I mean, if anyone's going to forgive you for screwing up one of their courses, it's your mom.

So I got to work experimenting with these individual hazelnut chocolate mousse cups for my family, and I'm so glad that I took the chance. Having been my first foray into the homemade mousse world, it was significantly easier than I was anticipating, and those little cups filled to the brim with goodness were quickly licked clean. A success all around, ensuring that this recipe earned its way into my official "keep" pile.

CHOCOLATE HAZELNUT MOUSSE
SERVES 6
PREP TIME: 20 MIN
COOK TIME: 15 MIN
TOTAL TIME: 2 HR 25 MIN

Easy milk chocolate mousse with crunchy hazelnuts and chocolate hazelnut ganache.

INGREDIENTS
FOR THE MILK CHOCOLATE MOUSE
7 oz milk chocolate
¼ cup whole milk
1 tsp. vanilla extract
¼ cup toasted blanched hazelnuts, finely chopped
1 cup 35% cream
pinch of salt

FOR THE HAZELNUT GANACHE
2 oz milk chocolate
¼ cup 35% cream
2 tbsp. Nutella
¼ tsp. dark rum (optional)

INSTRUCTIONS
FOR THE MILK CHOCOLATE MOUSE
-Melt chocolate in a double boiler until completely smooth. Stir in vanilla, hazelnuts, and salt. Let cool to room temperature.
-Beat your heavy cream until soft peaks form. Gently fold half of the whipped cream into the cooled chocolate mixture until combined. Fold in the remaining whip cream until smooth, and divide evenly amongst serving cups.

FOR THE HAZELNUT GANACHE
-Place chocolate in a medium sized heat-proof bowl and set aside.
-In a small sauce pan, bring your cream to just a boil. Pour over chocolate and let sit for a minute. Then whisk until smooth. Add Nutella and rum and stir until combined.
-Divide ganache evenly between serving cups. Garnish with hazelnuts and place in fridge for two hours.

NOTES
Mousse will keep, covered, for up to three days.

The post Chocolate Hazelnut Mousse appeared first on lark & linen.

RELATED: Nutella recipes you need to try

6 PHOTOS
Nutella recipes you need to try
See Gallery
Nutella recipes you need to try
HIDE CAPTION
SHOW CAPTION
of
SEE ALL
BACK TO SLIDE

Fall Food Awards
Read Full Story

Sign up for the Best Bites by AOL newsletter to get the most delicious recipes and hottest food trends delivered straight to your inbox every day.

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.