New This Month

Chocolate-Hazelnut Mousse-Filled Cups


These irresistible chocolates are a wonderful treat to serve to guests.

  • Yield: Makes 64

Source: The Martha Stewart Show, December 2009


  • 1 3/4 cups plus 4 teaspoons heavy cream
  • 4 large egg yolks, room temperature
  • 1/4 cup sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 3 tablespoons hazelnut praline paste
  • 7 ounces dark chocolate, melted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 64 dark chocolate dessert cups
  • 64 blanched hazelnuts, toasted and halved, for garnish
  • Shaved dark chocolate, for garnish


  1. With an electric mixer on medium-high speed, whisk cream until soft peaks form. Transfer to refrigerator; chill for 1 hour.

  2. In a clean mixing bowl, and with a clean whisk, beat yolks on high speed until pale and frothy. Meanwhile, bring sugar, corn syrup, and water to a boil in a small, heavy saucepan over high heat, stirring to dissolve sugar. Continue boiling for about 1 minute. With mixer on medium-low speed, carefully pour hot syrup down side of bowl. Beat on medium-high speed until slightly thickened, about 5 minutes. Beat in hazelnut praline paste. Stir in chocolate, vanilla, and a pinch of salt with a flexible spatula.

  3. Add one-third of the chocolate mixture to whipped cream; whisk to combine. Add remaining chocolate mixture, fold to completely combined. Pass through a coarse sieve into a large bowl; discard any solids.

  4. Transfer mousse to a disposable pastry bag or large plastic bag. Using scissors, snip a small hole in bottom of the bag or from one of the corners of the plastic bag. Pipe mousse into chocolate cups to fill; serve garnished with hazelnuts and shaved chocolate.

Cook's Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

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