Chocolate, Hazelnut, and Espresso Mousse Recipe

October 15, 2021 2 min read

Recette de mousse au chocolat, noisettes et espresso - Café Barista

This recipe for chocolate, hazelnut, and espresso mousse is a decadent dessert that will make you give in to sin! The secret ingredient in this dessert is our hazelnut, milk chocolate, and espresso spread, which was created in partnership with the fabulous team at Allo Simonne. If that’s not love, we don’t know what is!

Paired with a good espresso, this mousse is made to impress guests at a cocktail party. As for us, we like to enjoy it on a Sunday afternoon with a good book and a filter coffee. Our Bio Due blend, with its chocolatey profile, is the perfect match!

I hope you have a sweet tooth; you will be satisfied!


Custard Base

  • 5 egg yolks (save the egg whites for the mousse base)

  • 2/3 cup milk

  • 1/2 cup sugar

Chocolate Mousse Base

  • 1 ¼ cups 35% cream

  • 5 egg whites (saved from earlier)

  • 1/2 cup (130 g) dark chocolate

  • 1/2 cup (approximately 100 g or half of a container) Barista x Allo Simonne spread


Part 1 - Custard Base

  1. In a saucepan, warm up the milk over medium high heat.

  2. In a bowl, whisk the sugar and egg yolks together.

  3. When the milk is simmering (just starting to boil), remove from heat.

  4. Add the milk to the egg yolk and sugar mixture. Set the saucepan aside.

  5. After incorporating, whisk rapidly to prevent the eggs from cooking.

  6. Once mixed, put everything back in the saucepan that was set aside. Cook over low heat for 90 seconds until it thickens slightly, then remove from the heat.

Part 2 - Chocolate Mousse

  1. Bring water to a boil in a saucepan. Use a glass bowl to create a double boiler to melt the chocolate and the spread while mixing.

  2. Once the chocolate has melted, remove from heat and add the custard. Mix until well combined.

  3. Set the mixture aside in the refrigerator for 10 minutes maximum.

  4. In another bowl, use an electric mixer to beat the egg whites until stiff peaks form.

  5. Add the egg white mixture by delicately folding it in, a third of the bowl at a time, using a spatula.

  6. In another bowl, use an electric mixer to whip the 35% cream until it reaches the consistency of whipped cream.

  7. Still folding, coarsely mix the whipped cream into the previous mixture. We are looking to see a marbled texture here.

  8. Put into jars and refrigerate for approximately 8 hours.

  9. Once it is ready to serve, grate some chocolate on top as a final touch. Enjoy!

For more caffeinated recipes, visit the recipes section of our blog! If you like this recipe, you will definitely like our espresso energy balls or even our S’mores café mocha!

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