Simple hazelnut chocolate mousse

Simple hazelnut chocolate mousse with almond sable biscuits

Serves 4


    • 400g jar chocolate hazelnut spread
    • 250ml (9 oz) crème fraiche
    • 2 tbsp brandy (or other favourite liqueur)
    • 500ml (18 fl oz) double cream
    • 50g (2 oz) walnuts, crushed
  • ALMOND SABLE BISCUITS (Makes about 45-50)
    • 150g (5 oz) unsalted butter
    • 200g  (7 oz) ground almonds
    • 150g (5 oz) icing sugar + extra for dusting
    • 175g  (6 oz) plain flour + extra for dusting
    • 1 large egg


  1. Place the chocolate spread, crème fraiche and brandy in a large bowl and beat together until smooth. In a separate bowl, whisk the cream until stiff. Gently fold the cream into the chocolate mixture until well combined. Spoon the mousse into 4 Martini glasses and scatter the walnuts over. Refrigerate for at least one hour.
  2. Meanwhile, make the sable biscuits. Preheat the oven to 350 degrees and line several large baking sheets with parchment paper. Beat the butter in a food mixer set with the paddle attachment for about 2-3 minutes on a medium speed until light and fluffy. Add the ground almonds, icing sugar and flour and beat again briefly until combined. Add the egg and beat gently to give a smooth paste like mixture.
  3. Take about a half tablespoon of the mixture, roll it into a small ball and then flatten it between the palms of your hands to give a disc about a 4cm (1 1/2 in) wide and 3mm (1/8 in) thick. Repeat until all the mixture is used up, arranging the biscuits spaced apart on the baking sheets.
  4. Bake for 10-12 minutes or until golden. Then carefully transfer to a wire rack until completely cool. Finally, dust with icing sugar just before serving.
  5. Lay a almond sable biscuit across the top of each chocolate mousse glass and serve straight away. Serve a small plate of extra biscuits and any leftover biscuits will keep in an airtight container for a few days.



This makes a few dozen biscuits so if preferred you can freeze the dough in batches to use whenever needed. Alternatively, cook all of the biscuits and store in an airtight container for a few days or freeze them.