Introduction

This Hazelnut Chocolate Olive Oil Mousse is a decadent dessert that combines the rich flavors of toasted hazelnuts, dark chocolate, and smooth olive oil. Light, airy, and deeply flavorful, it’s perfect for special occasions or any time you want an elegant treat.

Hazelnut Chocolate Olive Oil Mousse Recipe - Recipe Image

Ingredients

170 grams hazelnuts (skinless, chopped, then blended to a fine texture)
225 grams 70% dark chocolate (roughly chopped)
4 large egg yolks
125 grams extra virgin olive oil
1 teaspoon instant espresso powder
2 teaspoons vanilla bean paste or pure vanilla extract
1 tablespoon orange zest
1/4 teaspoon fine sea salt
4 large egg whites
50 grams granulated sugar
250 grams heavy whipping cream (33-35% fat, very cold)
4-6 tablespoons cocoa powder
Bittersweet chocolate shavings for garnish

Instructions

Step 1: Preheat your oven to 350℉ (180℃). Spread the whole hazelnuts on a baking tray and toast them on the middle rack for 10-12 minutes until fragrant.
Step 2: Immediately transfer the hot hazelnuts to a kitchen towel. Rub them together to remove the outer skins. Then, blitz the skinless toasted hazelnuts in a food processor until you get a fine powder. Set aside.
Step 3: Melt the chopped dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave in 30-second intervals, stirring until smooth. Remove from heat and let cool slightly.
Step 4: Stir the toasted hazelnut powder into the melted chocolate until evenly combined.
Step 5: In a separate bowl, whisk together the egg yolks, olive oil, instant espresso powder, vanilla, orange zest, and sea salt until fully blended. Pour this mixture into the chocolate and stir until you have a thick, shiny batter.
Step 6: Using an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, then continue beating until the mixture is glossy and forms stiff peaks.
Step 7: Fold one-third of the egg whites gently into the chocolate mixture with a spatula. Repeat with the remaining egg whites in two more additions, folding carefully to avoid losing air.
Step 8: Spoon or pipe the mousse into glass goblets, cups, or serving bowls. Cover with plastic wrap and refrigerate for 1-2 hours to chill and set.
Step 9: For the chocolate whipped cream, whip the cold heavy cream with cocoa powder on high speed until thick and fluffy. Transfer to a piping bag and pipe over the chilled mousse before serving.
Step 10: Garnish with bittersweet chocolate shavings by scraping a chunk of chocolate with a vegetable peeler over the mousse.

Tips & Variations

Use fresh, high-quality dark chocolate for the best flavor and smooth texture.
For a nut-free version, substitute the hazelnut powder with almond flour or omit it entirely.
Adding a splash of your favorite liqueur like Frangelico or coffee liqueur can enhance the mousse’s depth.
Serve the mousse with fresh berries or a sprinkle of sea salt for added contrast.

Storage

Store the mousse covered in the refrigerator for up to 2 days to maintain freshness and texture. The whipped cream topping is best added just before serving to preserve its lightness. If chilled mousse becomes too firm, let it sit at room temperature for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse ahead of time?

Yes, you can prepare the mousse a day in advance and refrigerate it. Just add the whipped cream topping and chocolate shavings shortly before serving for the best presentation and texture.

Is it safe to use raw egg whites and yolks in this recipe?

This recipe uses raw eggs, which can carry a risk of salmonella. To reduce risk, use pasteurized eggs or egg products. Alternatively, you can use a sous vide method to safely pasteurize eggs at home.

Hazelnut Chocolate Olive Oil Mousse Recipe

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★★★★★

4.8 from 84 reviews

This decadent Hazelnut Chocolate Olive Oil Mousse combines rich dark chocolate with toasted hazelnuts and smooth olive oil, resulting in a creamy and airy dessert with a subtle twist of espresso and orange zest. Topped with luscious chocolate whipped cream and bittersweet shavings, this mousse offers a perfect balance of textures and flavors.

Author: Tara
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: French-inspired
Diet: Vegetarian

Ingredients

Scale

Toasted Hazelnuts

170 grams hazelnuts (skinless, chopped and finely blended)

Chocolate Mousse

225 grams 70% dark chocolate (roughly chopped)
4 large egg yolks
125 grams extra virgin olive oil
1 teaspoon instant espresso powder
2 teaspoons vanilla bean paste or pure vanilla extract
1 tablespoon orange zest
1/4 teaspoon fine sea salt
4 large egg whites
50 grams granulated sugar

Chocolate Whipped Cream and Garnish

250 grams heavy whipping cream (33-35% fat, very cold)
4–6 tablespoons cocoa powder
Bittersweet chocolate shavings (for garnish)

Instructions

Toast Hazelnuts: Preheat your oven to 350℉ (180℃). Spread the whole hazelnuts on a baking tray and toast them on the middle rack for 10-12 minutes until fragrant.
Remove Skins: Place the hot hazelnuts in a kitchen towel and rub vigorously to remove the outer skins, leaving skinless nuts.
Grind Hazelnuts: Blitz the skinless toasted hazelnuts in a food processor until they form a fine powder. Set this aside for later use.
Melt Chocolate: Place the chopped dark chocolate in a heatproof bowl over a pot of simmering water (double boiler) or melt in 30-second intervals in the microwave. Stir until smooth and allow to cool slightly.
Combine Chocolate and Hazelnuts: Transfer the melted chocolate into a large mixing bowl and stir in the ground hazelnut powder evenly.
Mix Wet Ingredients: In a medium bowl, whisk together the egg yolks, extra virgin olive oil, instant espresso powder, vanilla bean paste, orange zest, and sea salt until well combined.
Incorporate Wet and Chocolate: Pour the egg yolk mixture into the cooled chocolate and hazelnuts, stirring until you achieve a thick, shiny batter.
Whip Egg Whites: In a clean bowl, use an electric hand mixer to beat the egg whites until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks develop.
Fold Egg Whites into Chocolate: Gently fold one-third of the whipped egg whites into the chocolate mixture with a spatula, carefully repeating until no white streaks remain, preserving the lightness.
Transfer to Serving Dishes: Spoon or pipe the mousse into glass goblets, cups, or serving bowls. Cover with plastic wrap and refrigerate for 1-2 hours to chill and set.
Prepare Chocolate Whipped Cream: Combine the cold heavy whipping cream and cocoa powder in a stand mixer bowl and whip on high speed using a whisk attachment until thick and fluffy. Transfer to a piping bag fitted with your preferred tip.
Serve with Toppings: Just before serving, pipe the chocolate whipped cream over the chilled mousse. Garnish with bittersweet chocolate shavings created by scraping a chunk of dark chocolate with a vegetable peeler over the mousse.

Notes

Ensure egg whites are beaten to stiff peaks for the mousse to have the ideal airy texture.
Use high-quality 70% dark chocolate for the best rich flavor balance.
Extra virgin olive oil adds a subtle fruitiness; choose a mild or medium intensity one to complement the chocolate.
Orange zest enhances the flavor but can be omitted if you prefer a more classic chocolate taste.
The mousse needs chilling to set properly; avoid serving too soon.
Chocolate whipped cream can be adjusted in sweetness by varying the amount of cocoa powder.

Keywords: Hazelnut mousse, chocolate mousse, olive oil dessert, chocolate hazelnut, elegant mousse recipe, dark chocolate dessert, creamy chocolate mousse