Quatorze's Chocolate Praline Mousse
Submitted by bowlfer
Chocolate praline mousse from Quatorze layered with hazelnut praline paste, creme de cacao, and a whisper of espresso. Classic French bistro dessert that chills overnight into pure silk.
YIELD
8 servingsPREP
25 minCOOK
5 minREADY
8 hrsQuatorze’s chocolate praline mousse is the kind of dessert that built old-school French bistros their reputation. It folds two textures of chocolate, semi-sweet and unsweetened, into a base built on hazelnut praline paste, with creme de cacao and a single tablespoon of espresso for depth.
The technique is the classic chocolate mousse three-fold: melted chocolate and praline base, whipped cream folded in for lift, then beaten egg whites folded in last for that cloud-light finish. Get the order wrong or fold too aggressively and you deflate everything down to chocolate soup.
The overnight chill is non-skippable. Eight hours in the fridge is what lets the cocoa solids set, the cream firm up, and the praline flavor distribute evenly through every spoonful. Skip ahead and you get loose mousse with raw alcohol bite.
Pro Tips
- Cool the melted chocolate to lukewarm before combining with the praline mixture. Hot chocolate will scramble the egg yolks and seize the whole base.
- Beat the whites only until stiff but not dry. Overbeaten whites turn grainy and won’t fold smoothly into the heavy chocolate base.
- Fold the whites in last and use a wide rubber spatula with a gentle cut-and-turn motion. You’re trying to keep all the air you just whipped in.
- If you can’t find praline paste, blend toasted hazelnuts with caramelized sugar in a food processor until smooth, about 5 minutes.
Variations
- Swap creme de cacao for Frangelico to amplify the hazelnut.
- Top each portion with shaved bittersweet chocolate and a few crushed candied hazelnuts for crunch.
- Layer the mousse with whipped cream and crushed amaretti cookies in stemmed glasses for a parfait-style presentation.
Ingredients
Directions
Break both the chocolates into chunks and place them in the top of a double boiler over simmering water. Heat until melted, stirring occasionally. Set aside and cool to lukewarm.
Whip the cream until it is stiff and doubled in volume. Set it aside.
Beat the egg whites until they form soft peaks. Then add the confectioners’ sugar 1 tablespoon at a time, beating constantly until the whites are stiff but not dry. Set them aside.
Combine the praline paste, salt, and creme de cacao in a large mixing bowl. Stir well, and add the egg yolks. Whisk until smooth.
Add the melted butter, espresso and melted chocolate to the praline paste mixture, and blend thoroughly. Then, using a rubber spatula, fold in the whipped cream. Finally, very gently, fold in the egg whites.
Spoon the mousse into individual bowls or a large serving bowl. Cover and refrigerate for 8 hours before serving.
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