Decadent and elegant, these Chocolate Hazelnut Mousse Bowls are a dream for any chocolate lover. Silky, airy chocolate mousse is served in a handmade dark chocolate bowl coated with toasted hazelnuts, then crowned with ganache swirls, more hazelnuts, and a luxurious Ferrero-style truffle for a truly indulgent presentation.
Why You’ll Love This Recipe
This dessert is both visually impressive and deeply satisfying. The combination of textures—from the crisp chocolate shell to the creamy mousse and crunchy hazelnuts—delivers a multi-sensory experience. Despite its gourmet appearance, it’s surprisingly achievable at home with a few basic steps. It’s perfect for dinner parties, romantic evenings, or anytime you want to wow guests with a show-stopping finale.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chocolate bowls:
- 8 oz dark chocolate, chopped
- 1/4 cup finely chopped toasted hazelnuts
- Small food-safe balloons (optional, for shaping)
For the chocolate mousse:
- 6 oz semisweet or dark chocolate, chopped
- 3 tablespoons butter
- 3 eggs, separated
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped
For decoration:
- Chocolate ganache or fudge piping (optional)
- Ferrero Rocher or hazelnut truffles
- Extra chopped hazelnuts
Directions
- Make the chocolate bowls:
a. Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Let it cool slightly to avoid popping the balloons.
b. Inflate small balloons to the size of a small bowl. Line a tray with parchment paper.
c. Dip the bottom half of each balloon into the melted chocolate, allowing excess to drip off.
d. Sprinkle chopped hazelnuts along the sides of the chocolate coating. Place dipped balloons on the tray to set.
e. Chill in the refrigerator for 30 minutes until firm. Once set, gently deflate the balloons and carefully remove them from the chocolate shells. - Prepare the chocolate mousse:
a. Melt the chocolate and butter together in a heatproof bowl over simmering water. Set aside to cool.
b. In one bowl, beat the egg yolks with the sugar and vanilla until pale and creamy.
c. In another bowl, beat the egg whites to stiff peaks.
d. Gently fold the melted chocolate mixture into the yolk mixture.
e. Fold in the whipped cream, then carefully fold in the beaten egg whites until fully incorporated. Chill for at least 1 hour. - Assemble the dessert:
a. Spoon or pipe the chilled mousse into the chocolate bowls.
b. Garnish with a swirl of chocolate ganache, a Ferrero Rocher or similar truffle, and a sprinkle of chopped hazelnuts.
c. Serve immediately or refrigerate until ready to serve.
Servings and timing
Servings: Makes 4–6 mousse bowls
Prep Time: 40 minutes
Chill Time: 1 hour
Total Time: Approximately 1 hour 40 minutes
Variations
- White Chocolate Mousse: Replace dark chocolate with white chocolate for a milder flavor.
- Nut-Free Option: Skip the hazelnuts or use crushed cookies or puffed rice for crunch.
- Flavored Mousse: Add espresso powder, orange zest, or liqueur like Grand Marnier or Baileys to the mousse.
- Store-Bought Bowls: Use pre-made chocolate dessert cups for a quicker version.
- Coconut Twist: Coat bowls with shredded coconut instead of hazelnuts.
- Layered Dessert: Add a layer of raspberry or caramel sauce under the mousse.
- Mini Servings: Use mini silicone molds instead of balloons for bite-sized portions.
- Vegan Mousse: Use aquafaba and dairy-free chocolate and cream substitutes.
- Fruit Topping: Garnish with fresh berries instead of truffles for a lighter touch.
- Chocolate Shavings: Decorate with curls of chocolate for added elegance.
storage/reheating
Storage: Store mousse bowls in the refrigerator in a loosely covered container for up to 2 days.
Reheating: Not applicable. These are served chilled and should not be heated, as the chocolate bowls may melt.
FAQs
Can I make the chocolate bowls without balloons?
Yes, you can use silicone muffin cups or metal molds lined with plastic wrap to shape the bowls.
Is it safe to use balloons in food preparation?
Yes, as long as they are food-safe and not overinflated. Allow melted chocolate to cool slightly before dipping to prevent bursting.
Can I prepare these bowls in advance?
Yes, the chocolate bowls and mousse can be made a day ahead. Assemble shortly before serving for best texture.
What type of chocolate is best for the mousse?
High-quality semisweet or dark chocolate (60–70%) offers the best balance of richness and structure.
How do I make the mousse safe for everyone?
If concerned about raw eggs, use pasteurized eggs or look for eggless mousse recipes.
Can I use store-bought mousse?
Yes, store-bought chocolate mousse is a convenient substitute and works well in this presentation.
What can I use instead of Ferrero Rocher?
Any chocolate truffle or hazelnut candy will provide a similar decorative effect.
How do I prevent the bowls from sticking to the tray?
Use parchment paper or a silicone mat to ensure easy release.
Can I freeze the mousse?
It is not recommended to freeze the mousse once assembled in the bowls, as texture may be compromised. However, the mousse can be frozen separately and thawed before use.
Can I serve these without the chocolate bowl?
Absolutely. Spoon the mousse into ramekins or glasses and garnish the same way for a simpler presentation.
Conclusion
Chocolate Hazelnut Mousse Bowls are a luxurious and eye-catching dessert that brings together the best of texture, flavor, and artistry. Whether served at an elegant dinner party or as a special indulgence, they are sure to impress with their creamy mousse, crunchy hazelnut-studded chocolate shells, and rich garnishes. A true treat for lovers of all things chocolate.
Print
Chocolate Hazelnut Mousse Bowls
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 40 minutes (including chilling)
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: French
- Diet: Vegetarian
Description
Decadent chocolate mousse served in a handmade chocolate bowl studded with crushed hazelnuts, topped with ganache swirls and a Ferrero-style truffle – a show-stopping dessert for chocolate lovers.
Ingredients
- For the chocolate bowls:
- 8 oz dark chocolate, chopped
- 1/4 cup finely chopped toasted hazelnuts
- Small balloons (food-safe, optional for shaping)
- For the chocolate mousse:
- 6 oz semisweet or dark chocolate, chopped
- 3 tablespoons butter
- 3 eggs, separated
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped
- For decoration:
- Chocolate ganache or fudge piping (optional)
- Ferrero Rocher or hazelnut truffles
- Extra chopped hazelnuts
Instructions
- Make the chocolate bowls: Melt chocolate and let it cool slightly. Inflate small balloons to desired size and dip the bottoms into melted chocolate. Place on a parchment-lined tray to set. Sprinkle chopped hazelnuts around the chocolate edge. Refrigerate until firm, then carefully pop and peel away balloons.
- Prepare mousse: Melt chocolate and butter together in a heatproof bowl over a pan of simmering water, then cool slightly.
- In one bowl, beat egg yolks with sugar and vanilla until pale and creamy.
- In a second bowl, beat egg whites to stiff peaks.
- Fold the melted chocolate into the yolk mixture, then fold in the whipped egg whites followed by the whipped cream until fully incorporated and smooth.
- Chill mousse in the refrigerator for at least 1 hour to set.
- Spoon mousse into prepared chocolate bowls.
- Pipe a swirl of chocolate ganache on top (if using), add a Ferrero-style truffle, and sprinkle with additional chopped hazelnuts.
Notes
- Ensure chocolate is not too hot when dipping balloons to prevent popping.
- Use high-quality chocolate for best flavor and texture.
- To make ganache, simply heat equal parts cream and chocolate and stir until smooth.
- Mousse can be made a day ahead and stored in the fridge.
- Serve immediately after assembling for the best presentation.
Nutrition
- Serving Size: 1 mousse bowl
- Calories: 420
- Sugar: 26g
- Sodium: 40mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 115mg
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