Chocolate Hazelnut Mousse with Dark Chocolate Glaze and Vanilla Bean Whipped Cream

Served in colorful espresso cups, this airy chocolate mousse might look complicated but it is as simple to make as it is decadent. While traditional recipes require tempering egg yolks, this simplified recipe skips the eggs and creates a stable base with Nutella, whipped cream and unflavored gelatin. The rich, creamy mousse is finished with a chocolate glaze and homemade whipped cream made with real vanilla bean. It’s a charming dessert that can be made quickly ahead of time then served chilled in individual portions when guests are ready to indulge. This recipe easily scales to match the number of people at your table, see the ingredients lists for 12, 6 or 2 servings.

INGREDIENTS – 12 servings

Mousse

1 teaspoon unflavored gelatin

3 tablespoons hazelnut liqueur, such as Frangelico

1/2 cup Nutella

1/2 cup mascarpone

1 1/2 cups heavy cream

2 tablespoons unsweetened Dutch-process cocoa powder

3 tablespoons sugar

Toasted, chopped hazelnuts

Glaze

1/4 cup heavy cream

3 ounces dark chocolate, roughly chopped

Vanilla Bean Whipped Cream

1 cup heavy cream

1/2 vanilla bean, seeds scraped

1/2 teaspoon hazelnut liqueur, such as Frangelico

1 cup powdered sugar

INGREDIENTS – 6 servings

Mousse

1/2 teaspoon unflavored gelatin

1 1/2 tablespoons Hazelnut Liqueur, such as Frangelico

1/4 cup Nutella

1/4 cup mascarpone

3/4 cup heavy cream

1 tablespoon unsweetened Dutch-process cocoa powder

1 1/2 tablespoons sugar

Toasted, chopped hazelnuts, for garnish

Glaze

1/8 cup heavy cream

1 1/2 ounces dark chocolate, chopped roughly

Vanilla Bean Whipped Cream

1/2 cup heavy cream

1/4 vanilla bean, seeds scraped

1/4 teaspoon Hazelnut Liqueur, such as Frangelico

1/2 cup powdered sugar

INGREDIENTS – 2 servings

Mousse

1/4 teaspoon unflavored gelatin

1 tablespoon Hazelnut Liqueur, such as Frangelico

1/8 cup Nutella

1/8 cup mascarpone

1/4 cups heavy cream

1 teaspoon unsweetened Dutch-process cocoa powder

1 tablespoon sugar

Toasted, chopped hazelnuts, for garnish

Glaze

1 tablespoon heavy cream

1/2 ounce dark chocolate, chopped roughly

Vanilla Bean Whipped Cream

1/8 cup heavy cream

1/8 vanilla bean, seeds scraped

1/8 teaspoon Hazelnut Liqueur, such as Frangelico

1/8 cups powdered sugar

For the mousse:

Place the gelatin and hazelnut liqueur in a medium saucepan and allow to soften, about 5 minutes. Place over low heat and stir until gelatin is melted, about 2 minutes. Add the Nutella and whisk to combine. Remove from the heat and pour into a mixing bowl.

Add the mascarpone to the mixing bowl and whisk to combine. Place the heavy cream, cocoa powder and sugar in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until soft peaks form.  Whisk one third of the whipped cream mixture into the mascarpone mixture. Then fold the remaining two thirds in until well combined.

Divide the mousse mixture among 12 espresso cups, leaving at least a 1/4 of room from the rim. Place the cups in the fridge and let chill until firm, about 1 hour.

For the glaze:

Place the heavy cream in a small saucepan. Bring just to a simmer then immediately remove from the heat. Add the chopped chocolate and let sit 1 minute. Whisk together until smooth. Let cool at room temperature, whisking occasionally, until thickened but still pourable.

For the whipped cream:

Place the heavy cream, vanilla bean seeds, hazelnut liqueur and the sugar in the bowl of a stand mixer fitted with the whisk attachment (or a mixing bowl). Whisk together on high speed until soft peaks form.

Top each espresso cup with a thin layer of the glaze. Place back in the fridge and chill until serving.  Right before serving, add a dollop of whipped cream to each cup along with a sprinkle of hazelnuts to garnish.