I never thought white chocolate could be anything special until I tried it in a mousse. Growing up, it was always just that sweet stuff in candy bars that wasn’t really chocolate at all. My kids would pick it out of trail mix and leave the dark chocolate behind.
But mixing white chocolate with hazelnuts in a fluffy mousse? That changed everything. It’s like they were made for each other – the creamy sweetness balanced perfectly with that nutty flavor. And the best part? You don’t need to be a fancy pastry chef to make it work. Trust me on this one.
Why You’ll Love This White Chocolate Mousse
- Make-ahead dessert – You can prepare this mousse a day in advance, making it perfect for dinner parties or special occasions when you want to minimize last-minute prep.
- Rich and creamy texture – The combination of white chocolate and heavy cream creates a silky-smooth mousse that melts in your mouth with each spoonful.
- Elegant presentation – With its smooth, creamy texture and toasted hazelnut garnish, this dessert looks like it came from a fancy restaurant.
- Perfect flavor combination – The sweet white chocolate pairs beautifully with toasted hazelnuts, creating a balanced dessert that’s not overly sweet.
What Kind of White Chocolate Should I Use?
For a mousse recipe like this, you’ll want to use high-quality white chocolate that contains real cocoa butter – check the ingredients list to make sure it’s not made with vegetable oils instead. The best options will list cocoa butter as one of the first ingredients, and good brands like Ghirardelli, Lindt, or Callebaut will give you the smoothest, creamiest results. Since white chocolate is the star flavor here, avoid using white chocolate chips, which often contain stabilizers that can affect how they melt. Just remember to chop your white chocolate into small, even pieces before melting to prevent it from seizing or becoming grainy.
Options for Substitutions
While some ingredients are key for this mousse, there are several substitutions you can try:
- White chocolate: This is a main flavor component, so I recommend sticking with real white chocolate. However, if needed, you can use white chocolate chips – just avoid using white candy melts as they won’t give you the same smooth texture.
- Hazelnut flour: If you can’t find hazelnut flour, you can make your own by finely grinding toasted hazelnuts in a food processor. Almond flour works too, though it will give a different flavor profile.
- Gelatin sheet: You can replace one titanium-strength gelatin sheet with 3 teaspoons of powdered gelatin. Just remember to bloom it in cold water first.
- Heavy cream: For the best results, stick with heavy cream. While whipping cream can work, avoid using half-and-half or milk as they won’t whip properly.
- Caster sugar: Regular granulated sugar works fine – just pulse it in a food processor for a few seconds to make it finer. You can also use superfine sugar.
Watch Out for These Mistakes While Making
The trickiest part of making mousse is temperature control – if your melted chocolate is too hot when combined with other ingredients, it can seize up or become grainy, so always let it cool to just warm before folding it into your mixture.
Working with gelatin can be another challenge – make sure to properly bloom the gelatin sheet in cold water for 5-10 minutes until it’s completely soft, then squeeze out excess water before dissolving it in a small amount of warm (not hot) cream to prevent any lumps in your final mousse.
When whipping the cream, stop just before stiff peaks form as overwhipped cream will make your mousse heavy and butter-like instead of light and airy – look for medium peaks that gently fall over when you lift the whisk.
For the smoothest result, fold the whipped cream into the chocolate mixture in three separate additions, using gentle, sweeping motions from bottom to top, and remember to chill the mousse for at least 4 hours (preferably overnight) to achieve the perfect texture.
What to Serve With White Chocolate Hazelnut Mousse?
This rich and creamy mousse pairs beautifully with a few simple accompaniments that balance out its sweetness. Fresh berries like raspberries or strawberries add a nice tartness that cuts through the richness – I always keep some on hand when serving this dessert. A shot of hot espresso or a cup of black coffee makes an excellent partner, helping to balance the sweetness while bringing out the nutty flavors of the hazelnuts. For an extra special touch, you can serve the mousse with thin, crispy chocolate wafer cookies or pirouette cookies on the side, which add a nice crunch factor to each bite.
Storage Instructions
Keep Chilled: This dreamy mousse needs to stay cold! Place it in an airtight container in the fridge, where it will keep well for up to 3 days. The texture is best within the first 48 hours after making it, so try to enjoy it while it’s fresh.
Make Ahead: You can prepare this mousse up to 24 hours before serving – it’s actually perfect for dinner parties! Just keep it covered in the fridge and add the chopped hazelnuts right before serving to maintain their crunch.
Note: While you technically can freeze mousse, I don’t recommend it for this recipe as the texture can become grainy when thawed. The gelatin and white chocolate might separate, affecting the smooth, creamy consistency we’re after.
| Preparation Time | 30-45 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 800-900 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 30-35 g
- Fat: 160-180 g
- Carbohydrates: 180-200 g
Ingredients
- 100g chopped white chocolate
- 75g chopped unsalted butter
- 3 eggs
- 2/3 cup caster sugar (150g)
- 1 cup hazelnut flour (100g)
- 1/2 cup sifted all-purpose flour (75g)
- 200g chopped white chocolate
- 1 titanium-strength gelatin sheet
- 450ml heavy cream
- Chopped toasted hazelnuts for serving
Step 1: Prepare the Cake Pan and Melt Chocolate and Butter
Preheat your oven to 160°C (320°F).
Grease the base and sides of a 24cm springform cake pan and line it with baking paper.
Place chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water.
Stir until both are melted and smooth; if the mixture looks a little split, don’t worry—it will come together.
Set aside to cool.
Step 2: Make the Cake Batter
In a separate bowl, vigorously whisk together the eggs and sugar until well combined and the sugar has partially dissolved.
Incorporate the hazelnut meal, flour, and the cooled chocolate mixture, whisking until smooth and even.
Pour this batter into the prepared pan and place it on a baking tray.
Step 3: Bake and Cool the Cake
Bake the cake for 50 minutes or until the edges are set but the center remains slightly wobbly.
Allow the cake to cool to room temperature in the pan, then chill it in the refrigerator until completely cold.
Step 4: Prepare the White Chocolate Mousse Mixture
Place white chocolate in a heatproof bowl over a saucepan of simmering water (ensuring the bowl does not touch the water) and stir until it’s melted and smooth.
Allow this to cool slightly.
Meanwhile, soak gelatine in cold water for 5 minutes to soften.
Simmer 150ml of cream in a small saucepan over low heat.
Remove from heat and squeeze the excess water from the gelatine, then add it to the hot cream, stirring until melted and combined.
Set this mixture aside to cool slightly before beating it into the white chocolate mixture.
Step 5: Finish the Mousse and Assemble the Cake
Whisk the remaining 300ml cream in a bowl to stiff peaks.
Gently beat one third of the whipped cream into the cooled chocolate mixture to lighten it, then fold in the remaining cream in two separate batches for a mousse texture.
Pour the mousse mixture over the chilled cake base and refrigerate overnight to set.
Step 6: Serve the Cake
Before serving, scatter over some hazelnuts for garnish.
Carefully remove the springform pan and slice to serve this rich chocolate and hazelnut delight.