Hazelnut mousse and heart with 5 hops

Name: Hazelnut mousse and heart with 5 hops
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: Red beer 11.2 oz; Brown sugar 0.3 cup; Gelatin in sheets 0.4 oz; Whole milk ¾ cup; Egg yolks 5; Sugar 0.4 cup; Fresh liquid cream ¾ cup; Toasted hazelnuts &frac13; cup; Vanilla bean 1; Gelatin in sheets 0.3 oz; Milk Chocolate 7.1 oz; Puffed rice 2 ½ cups; Chopped hazelnuts to taste; Raspberries (mixed berries) to taste

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900

Calories per serving

Energy Kcal 900
Carbohydrates g 79.7
of which sugars g 69.9
Protein g 15
Fats g 54.1
of which saturated fat g 23.9
Fiber g 3.5
Cholesterol mg 398
Sodium mg 281

Difficulty: Average
Prep time: 60 min
Cook time: 15 min
Serving: 4
Cost: Average
Note More cooling time in the refrigerator of at least 6 hours

PRESENTATION

Weekend celebrations or easy family nights both get a little more special with hazelnut mousse as the star. Soft, fluffy texture mixed with that classic chocolate-hazelnut flavor makes this dessert a real crowd-pleaser (families usually can’t resist all that AMAZING creamy goodness). The nice visual—layers of smooth, chocolate mousse wrapped up with light hazelnut mousse—looks pretty on any table, whether you go all out for an elegant party dessert or just set out little cups after dinner. That beautiful mix of chocolate and nuts comes through in every spoonful, pairing a sweet but truly satisfying taste with a finish so light it feels like you’re tasting something DELICIOUS and fancy but still comfort-food friendly. When home cooks need a home run for the next family gathering or want to bring a bit of grin-worthy happiness to a special occasion, this mousse recipe is right there—tastes great, presents nicely, and keeps kids of all ages coming back for more.

Busy families appreciate how this treat checks every box: impressive enough for adults, simple great taste, and easy for kids to love. It’s a go-to when you want a break from ordinary desserts, as the pairing of hazelnut mousse and chocolate mousse turns any evening into a little event without any fuss. Serve it as a finishing touch at a fancy dinner spread or just split into smaller bowls for everyday pick-me-ups (honestly, works for birthdays, holidays, or relaxed Sunday afternoons). Since the nice soft texture suits all ages, it fits well no matter what—cute little portions for kids, larger ones for grown-ups who love a rich dessert. Got other chocolate dessert ideas? This mousse recipe fits right in...try topping with whip cream, a few chopped nuts, or fresh berries for a little extra fun. Any way you spoon it, that combination of classic creamy feel and irresistible chocolate hazelnut taste keeps everyone happy and usually starts fun table conversations, too. You’ll probably find you’re making this chocolate dessert more often than planned—it always gets rave reviews from family and friends alike.

INGREDIENTS

900

Calories per serving

For the Beer Jelly: Red beer 11.2 oz (330 ml); Brown sugar 0.3 cup (60 g); Gelatin in sheets 0.4 oz (10 g)

for 4 Hazelnut Mousses: Whole milk ¾ cup (200 ml); Egg yolks 5; Sugar 0.4 cup (80 g); Fresh liquid cream ¾ cup (200 ml); Toasted hazelnuts ⅓ cup (50 g); Vanilla bean 1; Gelatin in sheets 0.3 oz (8 g); Milk Chocolate 7.1 oz (200 g); Puffed rice 2 ½ cups (50 g)

for Garnish: Chopped hazelnuts to taste; Raspberries to taste - (mixed berries)

Preparation

How to prepare Hazelnut mousse and heart with 5 hops

To prepare the hazelnut mousse and heart with 5 hops, start by preparing the beer jelly heart: soak the gelatin sheets in cold water for 10 minutes, meanwhile, in a small pot, bring the Bock Rossa with 5 hops from the Birrificio Angelo Poretti to a boil and reduce it by one-third 1. Then add the brown sugar 2 and the well-squeezed gelatin sheets and let them dissolve. Pour the obtained mixture into small containers about 1.18 inches in diameter 3 (alternatively, you can use ice cube trays) and let it solidify in the fridge for at least 2 hours.

Now prepare the English cream: in a saucepan, bring the milk to a boil with the vanilla pod infusing, add it to the egg yolks beaten with sugar 4, mix well, and cook in a double boiler until the cream reaches 180°F. Then strain the cream to remove any lumps and when it is lukewarm, add it to the hazelnuts that you have blended with a teaspoon of sugar until reduced to a very fine powder 5. Dissolve in it the gelatin previously soaked in cold water and squeezed, and add the glossy whipped cream, incorporating it gently so as not to deflate it 6.

Then pour the mixture into semi-spherical molds about 2.36 inches in diameter, filling them halfway. Then place the set jelly inside 7 and cover with more mousse, filling the molds. Let it rest in the fridge for another 4 hours. Melt ¾ of the milk chocolate bar in the microwave and add the remaining finely chopped, mixing it until it melts 8; then add the puffed rice and mix everything 9.

Distribute the mixture with a spoon between two sheets of parchment paper, spread it well, and level it with a rolling pin 10, then let it set in the refrigerator for about half an hour; then use a round pastry cutter to obtain circular shapes the same size as the mousse 11, you will get chocolate and puffed rice circles that will garnish the mousse 12. At this point, you can assemble the hazelnut mousse and heart with 5 hops by placing the chocolate and puffed rice circle in the center of the plate, then unmold the mousse on top of it and decorate with mixed berries and chopped hazelnuts!

For the translation of some texts, artificial intelligence tools may have been used.

Hazelnut mousse and heart with 5 hops

PRESENTATION

INGREDIENTS

How to prepare Hazelnut mousse and heart with 5 hops

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