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Home >> Recipes >> Cookies and Sweets >> Chocolate & Hazelnut Mousse Cups

Chocolate & Hazelnut Mousse Cups

Chocolate & Hazelnut Mousse Cups

for the chocolate dessert cups:
1 pound coating chocolate
for the mousse:
1 3/4 cups whipping cream or topping, thawed
4 egg yolks, room temperature
1/4 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
3 tablespoons praline paste
7 ounces semisweet chocolate, melted
1 teaspoon pure vanilla extract
blanched hazelnuts, toasted, for garnish
chocolate shavings for garnish

prepare cups:
Melt coating chocolate in a double boiler or microwave. Using a small pastry brush, completely coat cavities of a dessert cup chocolate mold. Allow to set and paint another layer of chocolate to ensure cups will not crack. Allow to set and remove from mold.
prepare mousse:
With an electric mixer on medium-high speed, beat cream until soft peaks form. Place in refrigerator until needed.
In a clean mixing bowl, with a clean whisk, beat yolks on high speed until pale and frothy.
  Meanwhile, bring sugar, corn syrup, and water to a boil in a small, heavy saucepan over high heat, stirring to dissolve sugar. Continue boiling for about 1 minute. With mixer on medium-low speed, carefully pour hot syrup down side of bowl containing eggs.  Beat on medium-high speed until slightly thickened, about 5 minutes. Beat in praline paste. Stir in melted chocolate, vanilla, and a pinch of salt.
Add one-third of the chocolate mixture to whipped cream; whisk to combine. Add remaining chocolate mixture, fold to completely combine.
If there are any lumps in your mousse mixture, pass through a coarse sieve into a large bowl; discard any solids. Refrigerate 1 hour or until firm.
 Transfer mousse to a disposable pastry bag fitted with a large star tip. Pipe mousse into chocolate cups to fill; garnish with hazelnuts and shaved chocolate.

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