This Hazelnut Praliné Mousse is a silky, rich dessert that brings together the deep flavors of praliné, milk chocolate, and cream in a perfectly smooth texture. It’s elegant, indulgent, and ideal for finishing off any special meal or as a luxurious component in a layered dessert.

Why You’ll Love This Recipe

I love how this mousse achieves a delicate balance between sweetness and nutty depth. The use of pâte à bombe gives it an incredibly airy texture, while the hazelnut praliné adds richness and complexity. It’s a professional-style mousse that’s still approachable enough to recreate at home with just a bit of technique. Whether I serve it alone in glasses or use it in entremets or tarts, this mousse always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 420 g cream

• 90 g pasteurised egg yolk

• 90 g sugar

• 30 g water (1)

• 6 g gelatine

• 30 g water (2)

• 168 g milk

• 60 g hazelnut praliné 65%

• 220 g Intense 35 Belgian milk couverture chocolate

Directions

1. I start by blooming the gelatine in the cold water (1) and setting it aside.

2. In a saucepan, I heat the sugar with water (2) until it reaches 120°C. Then I pour it slowly over the pasteurised egg yolks while whisking to create a pâte à bombe.

3. I continue whisking the pâte à bombe until it becomes light and airy.

4. In a separate bowl, I whip the cream to soft peaks and set it aside.

5. I bring the milk to a boil and dissolve the bloomed gelatine into it.

6. I pour the hot milk over the chocolate and stir until melted, then add the hazelnut praliné. I use a stick blender to emulsify it until smooth.

7. I gently fold the light pâte à bombe into the chocolate-praliné mixture with a spatula, then fold in the whipped cream.

8. The mousse is now ready to be used immediately.

Servings and timing

This recipe makes approximately 8 servings. The preparation takes about 30–40 minutes. The mousse sets quickly but benefits from chilling for at least 2–3 hours before serving if not used immediately.

Variations

• I sometimes substitute the hazelnut praliné with almond or pistachio praliné for a twist on flavor.

• To make a darker version, I replace the milk couverture chocolate with dark chocolate and adjust the sweetness slightly.

• For a boozy edge, I add a splash of hazelnut liqueur like Frangelico to the chocolate mixture.

• I’ve also used this mousse as a layer in entremets or tart fillings—it holds its shape beautifully when chilled.

Storage/Reheating

I store the mousse in an airtight container in the refrigerator for up to 3 days. Because it contains whipped cream and pâte à bombe, I don’t recommend freezing it as the texture may break down. I always use it fresh for the best consistency. Reheating isn’t necessary—it’s meant to be served chilled.

FAQs

How do I know when the pâte à bombe is ready?

When the mixture is pale, thick, and has cooled slightly after whisking in the hot sugar syrup, it’s ready to use.

Can I make this mousse without a thermometer?

A thermometer is really helpful for getting the sugar syrup to 120°C accurately. Without it, it’s hard to get the right consistency in the pâte à bombe.

What can I use instead of Intense 35 Belgian milk couverture?

Any high-quality milk couverture with a similar cocoa content will work. I just make sure it melts smoothly and pairs well with the praliné.

Can I make this mousse ahead of time?

Yes, I often prepare it a day in advance. It sets beautifully in the fridge and the flavors even develop more with time.

Why is my mousse grainy?

This usually happens if the chocolate wasn’t emulsified well with the milk or if the whipped cream was overmixed. I always make sure to blend thoroughly and fold gently.

Conclusion

This Hazelnut Praliné Mousse is a showstopper dessert that blends technique with flavor in the best way. I love how silky, nutty, and smooth it turns out every time. Whether used on its own or layered into more elaborate creations, it brings a touch of elegance to the table.