Hazelnut Mousse

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Hazelnut Mousse to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Hazelnut Mousse, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/4 c cocoa powder
• 1/2 c sugar
• 2 T cornstarch
• 1 c hazelnut belgian coffee
• -(double strength
• and cooled)
• 1 c whole milk
• 5 oz semi-sweet chocolate chips
• 1 t vanilla extract
• 2 c heavy cream,whipped
• 1 c hazelnuts,toasted and
• -chopped

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a medium heavy saucepan, sift cocoa, sugar and cornstarch

Step 2: Technique & Execution

Add the coffee and milk to the pan and bring it to a boil over medium high heat

Step 3: Technique & Execution

Stir constantly until thickened

Step 4: Technique & Execution

Remove from the heat and add the chocolate chips and stir until they are melted

Step 5: Technique & Execution

Stir in Frangelico and vanilla

Step 6: Technique & Execution

Let cool completely