Hazelnut Milk Chocolate Mousse

This luscious dessert is the perfect party fare, or a special treat for two. Rich and delicious, this mousse is made even more nutty by the addition of candied hazelnuts and a powdered praline.


Serves 2

Preparation Time

Cook time

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Cook's NoteRequires 1 - 2 hours setting time.
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  • 200g sugar
  • 100g skinned hazelnuts
  • 100g milk chocolate
  • 1 large egg
  • 25ml caster sugar
  • 5ml cocoa powder
  • 125ml cream, whipped

To serve:

  • 100g sugar
  • 50g hazelnuts
  • 125ml cream, whipped


Place the sugar in a non-stick pan over a medium heat. Cook until starting to colour around the edges. Swirl the pan to stop the sugar burning in spots and to gather up any unmelted sugar crystals, however, do not stir the sugar. Watch it carefully and once golden add the nuts and mix well. Pour quickly onto a tray lined with baking paper. Let it cool completely before breaking into shards and whizzing to a powder in the food processor.

Break the chocolate into pieces and place in a heatproof bowl over a casserole of simmering water. Don’t let the bowl touch the water. Stir until melted. Remove and leave to cool slightly.

Beat the egg and sugar in a mixing bowl until pale and thick. Fold in cocoa powder and cooled chocolate until combined. Use a large metal spoon to carefully fold the whipped cream and half of the powdered hazelnut praline into the chocolate mixture, trying to keep the mixture as light as possible. Keep the rest of the powdered praline in an airtight container and for decoration. Spoon the mousse into two Le Creuset Heart-Shaped Ramekins and chill in the fridge for at least 1 hour.

Melt the 100g of sugar as above. Dip the hazelnuts, one at a time, in the melted sugar and place on a tray lined with baking paper. Top the mousse with whipped cream and decorate with the hazelnuts and a sprinkle of the powdered praline.