Chocolate Mousse, Warm! with hazelnut brittle
Easy to make and gluten free too!
Warm Chocolate mousse. Can you think of any other words that might excite you more (well, for now anyway). It is what my son would once have said was ‘”too chocolatey”, as if there were such a thing!
This is a handy dessert to have up your sleeve, as you can keep it in the fridge for days before baking. It has the same molten heart as a chocolate fondant, and the same knee wobbling effect on those that consume it . I think it is simpler to make and far more forgiving as far as mistakes go. Plus it is gluten free. I have never made it as a vegan dessert with whipped coconut or cashew cream but if you wanted to give this a try I’d love to know the results.
Vary the recipe to suit your taste
I hate to push it further but it is good cold too!. That means you can bake it and eat it later. I have, and I do and it still tastes amazing.
I have included a recipe for it made with Raspberries but you can use any berry , like Strawberries or even Rhubarb. I prefer it without fruit altogether, if this sounds like you too, then omit putting the berries at the bottom and go straight for the chocolate mousse. Serve it with cream, a crunchy home made wafer or even praline. That is a very professional name for a slab of nut toffee. Use good quality chocolate and not melts because they are full of nasty oils that will seep out of your mousse. You can use up to 70% dark chocolate if you like, thats what I use.
I have a friend who has a very large cooking handicap and she makes this with some ease. All I can say is be gentle with the baking. It’s better undercooked, soft and lushes and warm……
How to make Warm Chocolate Mousse.
Chocolate Mousse, warm!
Ingredients
chocolate mousse
- 200 gm chocolate 7 oz | 55% or darker like Lindt or other good quality chocolate, bittersweet
- 40 gm caster sugar 2 Tablespoons| 1.5 oz
- 125 ml thickened cream 1/2 cup | heavy cream – 4.2 fluid oz
- 3 eggs 70 gm extra large
- 100 gm frozen – 3.5 oz or fresh raspberries or 4-6 per serve
- cocoa for dusting optional
Salted Hazelnut Praline
- 200 gm caster sugar 1 Aus cup | 7 oz
- 3 Tbsp water 60 ml or 4 US Tblspoons
- 2 drops lemon Juice
- 100 gm hazelnuts roasted and skinned ½ cup, lightly chopped| 3.5 oz
- Sea salt flakes a pinch
Instructions
- Makes 6-8. I use a 120 ml ramekin. Oven set to 160 C/ 320 F. (1/2 US cup)
- Put the eggs into a mixer with the sugar and beat till light and creamy. This is very important as it is the body of the mousse. They need to be pale and thick.
- Meanwhile melt the chocolate with the cream over a double boiler ( or microwave) until just melted ( stand aside and keep warm). Fold the eggs through the chocolate mixture
- Put 4 berries ( if using) onto the bottom of each ramekin and cover with mousse spread evenly between ramekins.
- Boil the jug and pour some boiling water into a deep baking tray. Stand the ramekins in this making sure the water comes 1/2 way up the sides of the ramekins and no further. Put the tray into the oven. You can add the water while the tray is sitting in the oven. This may be safer
- Set a kitchen timer for 13- 16 minutes. They may need 5 minutes more depending on the type of oven that you have- fan forced ( is hotter). They should be soft and just under cooked.
- If you would like to prepare ahead make the mousses and refrigerate covered for up to a week. Take them out of the fridge and let them come to room temperature before baking. ( cold mousses will take a couple of minutes longer)
Hazelnut Praline
- Prepare a baking tray lining with baking paper.
- Put the sugar in a pot with the lemon juice and water and swirl to combine. Keep the heat on medium until all the sugar is dissolved. Keep any crystals that form on the side of the pot under control by brushing down with a wet pastry brush if necessary. Once dissolved turn the heat up and cook until golden
- Add the nuts to the pot and swirl before pouring onto the prepared tray and tiping to spread.
- Sprinkle with a little sea salt. Let this cool then break into shards
- Serve the warm mousse dusted with cocoa and a shard of brittle
Notes
- Don’t cook the mousses any longer thinking that they seem too soft. They are so good when soft!
- let the mousses come to room temperature if possible before baking.
- I sit them on the bench at the beginning of the meal so they are perfect when I pop the oven on.
- Make these up to 3 days ahead. Cover or put into a container with a lid and store till needed
- Don’t skip the brittle. watch the video on how it’s made here
Found this on the web. Instant hit. Only trouble there was no oven temperature. For two people use 2 small eggs and half ingredients for 20 minutes on 160 pre heated. Did not use fruit but used orange and almond Lindt chocolate. Fantastic result. Great for any dinner party. Many thanks
Hi Pieter hope we are talking about the recipe I wrote for warm chocolate mousse. You may be mistaken as there is an oven temperature but glad you enjoyed anyway.
Oh stop it!! You’re killing me. I want this. Right. Now!!!!!! Another fab recipe… as always!
This looks amazing, I love individual desserts!
Thanks Lindamaree will checkout yours!
Oh wow! After one of those it’s more like a “slow death by chocoloate”…and that hazelnut brittle…you have me drooling!
Yes slow and delicious
Merhaba süper…..
Hello Anne, thanks for visiting
This looks really good. In fact, I’d quite like one of these right now. Aw, what the heck. I’d be happy to take them all off your hands! So glad you joined this bloghop 🙂
Thanks Christina, for hosting
OMG, that is a dessert to die for! I’m drooling…
Cheers,
Rosa
Thanks Rosa, nice of you to drop by!
Another sensational recipe that I simply must make! Just need to make a list of your recipes and work through them as soon as possible.
Thanks again,
Angela
Thank you Angela. They’ll be here waiting for you!
I’ve tried it and it is the divine of divine- and so simple (even for me!) but that brittle!!! Aie aie aie!!! I’ll raid your freezer
Thank you Diane and you can have praline anytime you like
Absolutely amazing!!!
Thats very nice of you Jennifer thanks
Delicious… I make something quite similar… I think my original recipe was from Nigella Lawson. So simple and so very delicious, well done! Love the brittle accompaniment, and lovely pics!
It is a good recipe, not Nigellas tyhat I know of, but doesnt she do some good ones!
Warm chocolate mousse – wow, and sigh, and wow again! These look so good – I’d definitely use the brittle as a ‘spoon’!
Thanks for your comment JJ. There is nothing like a praline spoon!!
Oh *drool*. I have some hazelnuts in the pantry too. I bought them when I was trying to decide what to cook for the hop. Now I know what to use them for!
I make up a slab and then keep it in the freezer. Very handy.
Very nice 🙂 Something I’d very much enjoy on a cold winter’s night. I love the brittle!
Hello Monica!. Thanks for your comment. I dont want winter yet
Tania, that sounds absolutely divine! And there is no such thing as too chocolatey! 😉
Well I wouldn’t have thought so either but apparently according to my teenager there is such a think as too chocolatey
I had a baked chocolate mousse at a restaurant recently and it was divine, as I bet yours is too! The hazelnut brittle looks delicious, perfect for scooping out that divine chocolate mousse. Yum!
Thanks for your comment. The brittle is a good scoop…….
wow. they do look amazing. I really like the look of that brittle in particular.
Thank you very much for your comment
Looks delicious, I’ve never heard of baking a mousse before, I guess it’s kind of like a chocolate custard or creme brulee, which I don’t usually like, but as you’ve called it a mousse, I’d probably give it a go. Oh, the psychology of fussy eating!
Hi Nic, yes baking a mousse dose seem unusual but it is very delicious, a bit like a chocolate tart without the crust. it is light and airy and not eggy at all. Give it a try
I would love to try this recipe, it sounds delicious, especially the “molten heart” 🙂
Your brittle looks fabulous too!
Hello Kyrstie, thanks for your comment. This recipe really is a good standby, hope you try it