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Rosemarie Chocolate Mousse


The addition of hazelnut butter to my favorite chocolate mousse recipe takes this dessert to a whole new level. I made it for a tzedakah function we hosted, and I served it in mini chocolate cups. I got so many phone calls for the recipe afterward that I knew they had been a success. While this recipe was developed for Pesach, it’s a real treat any time of year.


Make the Hazelnut Butter


Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).


Place the hazelnuts on a baking sheet and bake for 10–13 minutes. Remove from oven and place on a dish towel. Rub vigorously in the towel to remove the skins.


Place the cooled hazelnuts in a food processor fitted with the blade attachment. Add oil and sugar and run until smooth, and fully combined, about four minutes.

Prepare the Mousse


Melt chocolate in a double boiler or in a bowl placed on top of a pot of boiling water. Once chocolate is fully melted, add the egg yolks slowly, mixing constantly while adding.


Add the dissolved cocoa and then the hazelnut butter, mixing until a smooth consistency is reached.


Meanwhile, beat the egg whites. When almost stiff, add confectioners’ sugar and continue beating until stiff peaks form.


Add some of the whites into the chocolate mixture and stir, and then fold the chocolate mixture into the whites until just combined. Place in individual glass cups or dessert bowls. Place in the fridge to set. 


Can be frozen at this point.

Prepare the Topping and Serve


Once mousse is firm, make the topping by melting chocolate in a double boiler.


Add the parve whipping cream and stir to combine. Pour over the mousse and freeze again. Before serving, you can garnish with nuts and white chocolate.