Mousse au Chocolat Noisette

Chocolate-Hazelnut Mousse)

Preparation info
  • Makes

    795 grams

    • Difficulty


    • Ready in

      45 min

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 225 grams (8 ounces) semisweet or bittersweet chocolate, chopped into small pieces
  • 150


Prepare your mise en place.

Fill a saucepan large enough to allow your heat-proof bowl to fit snugly into it without touching the water with about 7.5 centimeters (3 inches) of water. Place it over high heat, bring to a boil, and immediately remove the pan from the heat.

Combine the chocolate and gianduja in the heat-proof bowl. Quickly place the bowl into the pan,