How to make Chocolate Hazelnut and Caramel Mousse -

What a combination – absolutely delicious, this mousse is a must have.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dark chocolate (डार्क चॉकलेट), Hazelnuts (हेज़लनट्स )

Cuisine : French

Course : Desserts


For more recipes related to Chocolate Hazelnut and Caramel Mousse checkout Chocolate Fudge Cake, Chocolate Cupcakes, Quick Chocolate Mousse, Microwave Eggless Chocolate Cake . You can also find more Desserts recipes like Brownie Musk Melon Mousse Lapsi Aur Gur Ka Halwa Baked Mango Cheese Cake

Chocolate Hazelnut and Caramel Mousse

Chocolate Hazelnut and Caramel Mousse Recipe Card

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French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 6-10 minutes

Cook time : 3.30-4 hour

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Chocolate Hazelnut and Caramel Mousse Recipe

  • Dark chocolate 175 grams

  • Hazelnuts 15-18

  • Castor sugar (caster sugar) ½ cup

  • Dark chocolate sponge cake 250 grams

  • Chocolate hazelnut spread 1-2 tablespoons

  • Whipped cream as required

  • White chocolate 75 grams

  • Edible golden dust as required

  • Fresh cream 1 cup

Method

Step 1

Halve the sponge and cut the halved cake into roundels using a medium size cookie cutter in which the mousse will be later set.

Step 2

Roughly chop 100 grams dark chocolate and put into a bowl.

Step 3

Heat ½ cup cream in a non-stick pan and bring to boil.

Step 4

Heat castor sugar in another non-stick pan and cook till it caramelizes.

Step 5

Add hot cream to chocolate and mix well till smooth.

Step 6

Add the remaining cream to the same pan and bring to boil. Add it to the caramel and mix well. Transfer into a bowl and cool down to room temperature.

Step 7

Add hazelnut-chocolate spread to chocolate-cream mixture and mix well. Add some whipped cream and fold in well. Add some more whipped cream and fold in gently.

Step 8

Add some whipped cream to caramel sauce and fold in well. Add some more whipped cream and fold in well.

Step 9

Roughly chop some hazelnuts.

Step 10

Fill in caramel mousse and chocolate-hazelnut mousse mixture in 2 different piping bags.

Step 11

Place 2 ring moulds on a serving platter and line their sides with butter paper. Place a sponge roundel in each of them.

Step 12

Pipe out a thin layer of caramel mousse and level the surface with a spoon. Spread some chopped hazelnuts and top with some chocolate mousse and level it out. Refrigerate to set for 1-2 hours.

Step 13

Take the remaining dark chocolate and white chocolate in two separate microwave proof bowls and melt in the microwave for 1 minute. Take the bowls out and whisk till smooth and well tempered.

Step 14

Take an OHP sheet, pour some melted dark chocolate over and spread evenly with a palette knife and set aside. Repeat with melted white chocolate on another OHP sheet. Set them aside.

Step 15

To set.

Step 16

Place the same size cookie cutter in which the mousse is being set on the dark chocolate sheet and mark two roundels. Place a smaller cookie cutter in the center and mark a small roundel. Cover with another piece of OHP sheet and keep in the refrigerator to set properly.

Step 18

Place the same size cookie cutter in which the mousse is being set on the white chocolate sheet and mark two roundels. Cover it with another piece of OHP sheet and keep in the refrigerator to set.

Step 19

Dust some edible golden dust over the hazelnuts once the chocolate has set.

Step 20

Bring the set mousse out of the refrigerator and gently remove the ring and the butter paper. Dip a knife in hot water and level the top of the mousse.

Step 21


Gently dislodge the white chocolate discs from the OHP sheet and place them on top of each mousse.

Step 22


Heat the knife, gently dislodge the hazelnuts from the butter paper one by one, touch them to the hot knife and place on the outer edge of the white chocolate discs.

Step 23


Gently dislodge the dark chocolate ring from the OHP sheet and place them over the hazelnuts.

Step 24


Dust the top with a little edible golden dust.

Step 25


Serve immediately.
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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.