Decadent Hazelnut Mousse

Preparation of Hazelnuts Preheat oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 12-15 minutes, or until the skins start to crack. Remove from the oven and let them cool. Rub the hazelnuts with a kitchen towel to peel off the skins.

Making Hazelnut Paste In a food processor, grind the roasted hazelnuts with 1/2 cup of sugar until they form a smooth, creamy paste.

Preparing Gelatin Mixture In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes to bloom.

4.In a saucepan, heat the heavy cream until hot but not boiling. Whisk in the remaining sugar, salt, and hazelnut liqueur until the sugar is dissolved.

Making Hazelnut Mousse Base In a bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the egg yolks, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.

6.Remove the saucepan from the heat and stir in the gelatin mixture until fully dissolved. Stir in the hazelnut paste and vanilla extract until well combined. Let the mixture cool to room temperature.

Whipping Cream In a separate bowl, whip the chilled heavy cream until soft peaks form.

Final Assembly Gently fold the whipped cream into the cooled hazelnut mixture until no white streaks remain. Divide the mousse evenly among serving glasses and refrigerate for at least 4 hours to set.

Garnishing Before serving, garnish with chopped hazelnuts, mint leaves, and shaved chocolate. Serve chilled and enjoy the decadent hazelnut mousse.