by JILLIAN WALRAVEN.
Hazelnut Chocolate Sea Salt Mousse
This luscious dessert is a harmonious blend of creamy hazelnut spread, rich dark chocolate, and airy whipped cream. Create a symphony of classic European sweet flavors that will set the tone for blissful indulgence in your last bite. To make this recipe vegan or dairy-free, substitute heavy cream for full-fat canned coconut milk.
Ingredients
- 1 cup heavy cream or 100% canned coconut milk (dairy-free)
- 4 ounces high quality dark chocolate, chopped
- 1 cup hazelnut spread
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons hazelnuts toasted chopped
- ½ tsp flaky sea salt by Saltery
- ⅔ cup corn syrup
Instructions
- Fill a small sauce pan halfway with water and bring to a boil. Using a heat-proof bowl, melt the chopped dark chocolate over the double boiler, stirring until the chocolate is completely melted and smooth. Set aside to cool.
- In a separate bowl, whip the heavy cream or coconut milk with an electric mixer or stand mixer until soft peaks form.
- Add the powdered sugar and vanilla extract to the whipped cream and continue to beat until stiff peaks form.
- Gently fold the hazelnut spread into the whipped cream until well combined.
- Fold in the melted chocolate until fully mixed and the mousse is smooth.
- Divide the mousse evenly among small ramekins. Cover and refrigerate for at least 2 hours, or until set.
- Before serving, garnish with flaky sea salt,chopped toasted hazelnuts, shaved chocolate, a dollop of whipped cream, or bubble sugar garnish as pictured.
