Milk Chocolate Hazelnut Mousse

Stop whatever it is you’re doing. Unless you’re someone I work with and your literally saving someone’s life. In that case, please continue. Otherwise, stop what you’re doing and make this mousse. My coworkers save lives, but this mousse is life changing.

I’ve been partnering with Lindt over the last few months and was so excited to be asked to be part of their most recent Thanksgiving collaboration. They sent me a few bags of their truffles to try and to create a Thanksgiving dessert with.

I was thinking of doing a cake, but with my cake decorating struggles, I quickly scrapped that idea. I thought of cookies, cupcakes, and brownies before deciding on mousse. I mean, is there a dessert more light, fluffy, and decadent than the perfect mousse? I don’t think so!

This mousse is so easy, so delicious, and you could probably make it from any of the incredible Lindt LINDOR truffles. I chose the milk chocolate hazelnut because I’m all about hazelnut, but I’m sure the caramel, milk chocolate, and white chocolate truffles they sent would have made an excellent mousse too.

This mousse couldn’t be easier. It isn’t really your typical mousse because it has no eggs or gelatin to make sure it sets, but if you whip up your cream perfectly, I promise it will have exactly the same effect. Maybe even better.

We’re putting a few truffles in a bowl along side some espresso powder, to enhance the chocolate, and salt. Because, salt. We’ll heat up some heavy whipping cream and pour it over our chocolate, letting it stand before stirring together and making sure it’s all nice and melted.

Now, this part is important. We want to let the chocolate cool before we do anything to it. In this case, hot chocolate isn’t our friend. While the chocolate is cooling let’s whip our cream. With a little powdered sugar and vanilla extract for a slight sweetness. Whip it to nice soft peaks, this will help achieve the light fluffiness we’re looking for in our mousse. Soft peaks for mousse, stiff peaks for macarons. We stick with what works.

One the cream has been whipped and the chocolate cold, we want to gently fold the whipped cream into our chocolate until it’s fully incorporated. Don’t beat the bowl like a crazy person. Have some patience and gently fold. You’ll love the reward. Once it’s all fully incorporated, pour it into whatever you’re going to serve it in. I chose fun glassware, but you can serve it in bowls, ramekins, glasses, whatever you want.

Now we have to be patient. The kind of patient that requires at least two hours or overnight. I know, I know. This is a very long time. Be patient. Take a nap, walk your dog, do what I did and bake a million other things.

I loved this mousse so much I just want to make it again and again. And again. It will be a star of your Thanksgiving table, if you decide to make it then, or the perfect dessert for date night or girls night. Grab some truffles and some cream and you’re halfway to the mousse of your dreams!