Chocolate Mousse Delight in Chocolate-Hazelnut Glasses
A gluten-free dessert recipe that combines a rich chocolate mousse with a hazelnut cream base and fresh raspberries for an indulgent flavor experience.
Allergens
Eggs, Dairy
Ingredients
- 6 oz dark chocolate (70% cocoa) 1 cup heavy cream 4 large eggs 1/2 cup granulated sugar 1 tsp vanilla extract 1/2 cup hazelnut spread 6 oz fresh raspberries
Instructions
- In a double boiler, melt the chocolate and let it cool slightly. In a separate bowl, whip the cream to soft peaks. Set aside. Separate egg yolks and whites. Beat the yolks with sugar and vanilla until pale. Slowly mix in the melted chocolate into the egg yolk mixture. Fold in the whipped cream gently. In another bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the chocolate mixture. Spoon the mousse into individual glasses and refrigerate for at least 4 hours.
Chef’s Insight
To make the glass bottom view more appealing, use chocolate-hazelnut glasses for an extra touch.
Notes
This dessert can be made ahead of time, making it perfect for dinner parties or gatherings.