This mousse uses Scyavuru Hazelnut and Cocoa Cream 20% as its base, so there is no chocolate to melt: just whip the cream, fold and chill. Ten minutes of work plus a couple of hours in the fridge.
A quick mousse with three ingredients and no chocolate to melt.
- Prep10 min
- Makes4 servings
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In short
- The mousse needs only 200 g Scyavuru Hazelnut and Cocoa Cream 20%, 250 ml cold whipping cream and 1 tbsp unsweetened cocoa powder.
- No chocolate has to be melted, because the hazelnut and cocoa cream works as the chocolate base.
- Active work takes about ten minutes, followed by 2 hours of chilling in the fridge.
- Fold in a third of the whipped cream first, then the rest, to keep the mousse light.
- The recipe makes 4 servings, finished with cocoa powder, chopped hazelnuts or Scyavuru Super Creamy Chocolate.
Contents
Ingredients (4 servings)
- 200 g Scyavuru Hazelnut and Cocoa Cream 20%
- 250 ml cold whipping cream
- 1 tbsp unsweetened cocoa powder
- Chopped hazelnuts or Scyavuru Super Creamy Chocolate to finish
Preparation
- 1. Soften Stir the hazelnut and cocoa cream in a bowl to loosen it. If it is firm, warm it for a few seconds in a bain-marie, then let it cool.
- 2. Whip Whip the cream to soft peaks.
- 3. Fold Fold a third of the whipped cream into the spread to loosen it, then gently fold in the rest.
- 4. Chill and serve Divide into 4 glasses and chill for 2 hours. Finish with cocoa powder, chopped hazelnuts or a drizzle of Chocolate Sauce.
What you need from our pantry
The Scyavuru products used in this recipe, made in Sicily and delivered to your door.
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Frequently asked questions
How do you make hazelnut and cocoa mousse without melting chocolate?
Use a hazelnut and cocoa cream as the base instead of chocolate. Stir 200 g of Scyavuru Hazelnut and Cocoa Cream 20% to loosen it, whip 250 ml of cold cream to soft peaks, then fold the two together. Add 1 tbsp of cocoa powder, divide into glasses and chill.
What is the best way to fold whipped cream into hazelnut and cocoa cream?
Fold in a third of the whipped cream first to loosen the spread, then gently fold in the rest. Starting with a small portion makes the dense cream easier to blend, and gentle folding keeps the air in the whipped cream, so the mousse stays light.
What should I do if my hazelnut and cocoa cream is too firm to mix?
Warm it for a few seconds in a bain-marie, stirring until it loosens, then let it cool before folding in the whipped cream. Stirring it in a bowl first often softens it enough. Letting it cool avoids deflating the cold whipped cream.
How long does hazelnut and cocoa mousse take to set?
The mousse needs 2 hours in the fridge once it is divided into 4 glasses. Preparation takes about ten minutes, so it suits a make-ahead dessert: prepare it a couple of hours before serving and finish it with the toppings just before it reaches the table.
How can I decorate and serve hazelnut and cocoa mousse?
Serve it chilled in 4 individual glasses and finish with a dusting of cocoa powder, chopped hazelnuts, or a drizzle of Scyavuru Super Creamy Chocolate. The hazelnuts add crunch against the soft mousse, while the chocolate drizzle makes it richer.
Why use Scyavuru Hazelnut and Cocoa Cream 20% for a mousse?
It replaces the chocolate, so there is nothing to melt or temper. Stirred, then folded with 250 ml of whipped cream, it gives a hazelnut and cocoa mousse with only three ingredients and about ten minutes of work, plus chilling time.
