How to make a layered chocolate mousse

Hazelnut and white chocolate mousse never sounded better!

Summer recipes are always fun to make, they are light and simple. Exactly how most recipes should be, alas, I like to complicate things. As much as most recipes in Summer focus on fresh and seasonal fruits, I like to incorporate a bit of decadence into my recipes. I absolutely love adding chocolate to my recipes, which I am sure most of you know. This blog post is about how to make a layered chocolate mousse, which I think adds a bit of dimension to an otherwise standard chocolate mousse recipe.

The bottom layer is a Nutella and dark chocolate blend, and the top layer is a traditional white chocolate ganache. I know technically the top is not a mousse, but it does add layering and that is what I am focusing on:) I added dark chocolate because I think the white chocolate ganache could have been a bit too sweet with milk chocolate too. Of course you can try your own variations, but I have not tested all options out yet. Without further a do, let’s make a layered chocolate mousse!

What to consider when making this recipe?

1. I find that sometimes when you make a chocolate ganache, the mixture may look like it is splitting. In this recipe I used a combination of dark and milk chocolate for the mousse. Both of those chocolates contain different levels of fats which affects their ability to blend well together. So in the video below you will see a bit of separation. If you find this happens to you as well, do not throw away the ganache. It simply needs to be folded in with whipped cream (once it ha cooled a bit).
2. Make sure the mousse has set well before adding the white chocolate ganache. I added a bit of vegetable gelatine to my mousse to make the setting process faster. Depending on what gelatine you use, it could affect the taste, but not dramatically. Alternatively, wait 1.5-2 hours before adding any warm liquid to the mousse.

How to store my chocolate mousse?

After I have poured the mousse into glasses, they can remain in the fridge for up to three days. Make sure you cover them with cling film or foil to ensure that no excess liquid falls on the mousse.

How to make a layered chocolate mousse

Recipe by Zorah Booley SamaaiCourse: DessertCuisine: South AfricanDifficulty: Easy

Servings

2-3

servings

Prep time

10

minutes

Chill time

3

hours

This silky Nutella chocolate mousse is one of my favourite Summer recipes. It may not have fruits but it will definitely cool you down on a warm day. I topped it off with a white chocolate ganache and this is definitely an easy recipe that you can make without much fuss.

Ingredients

• Hazelnut Mousse Ingredients

• 180g dark chocolate (50-70%)

• ¼ cup full cream milk

• 1 teaspoon vanilla extract

• 1 tbsp. Nutella (lightly melted and cooled)

• 1 cup heavy cream

• 10ml gelatine (optional)

• White Chocolate Ganache Ingredients

• 60g White Chocolate, chopped

• 20ml cream

Directions

• Hazelnut Mousse Method
• Chop the chocolate and place in a heat proof bowl, set aside for now.
• Heat the cream in the microwave or pot until it starts steaming, not boiling.
• Pour the milk over the chocolate, and mix to combine.
• In a stand mixer with a whisk attachment, whisk the cream until you reach stiff peaks.
• Fold the cream into the cooled ganache mixture and mix well so everything is combined.
• Then add in the vanilla and Nutella and mix again with a spatula.
• *Add gelatine in here if you want them to set faster.
• Pour the mousse into desired glasses and allow to set for 2 hours.
• White chocolate ganache method
• When your mousse is almost set, start to make your ganache.
• Place the cream in a pot or microwave safe bowl and heat until steam starts to come off it.
• Then pour the cream on to the chopped chocolate and stir until well combined.
• Pour the cooled ganache on to the mousse and allow to set for another 1.5 hours and enjoy!