Brown Butter Hazelnut Mousse Cups

 

Ingredients:  

1/2 cup unsalted butter  

1 cup hazelnut meal  

1/4 cup brown sugar  

1/4 tsp sea salt  

1/2 cup graham cracker crumbs  

1/2 cup hazelnut spread  

4 oz cream cheese  

1 tsp vanilla bean paste  

1.5 cups heavy whipping cream  

2 tbsp powdered sugar  

1/4 cup heavy cream  

2 oz milk chocolate  

1 tbsp roasted hazelnuts  

Whole toasted hazelnuts (for garnish)  

Flaky sea salt (for garnish)  

Tiny shard of dark chocolate (for garnish)  

Instructions:  

1. Prepare the butter: In a small saucepan over medium

heat, melt the butter. Stir continuously until it bubbles,

becomes a rich amber shade, and releases a nutty

aroma. Take it off the heat and allow it to cool for a

moment.  

2. Create the crust: In a mixing bowl, blend the hazelnut

meal, graham cracker crumbs, brown sugar, and salt.

Add the warm brown butter and mix until the mixture

looks like damp sand. Take 2 tablespoons of this mixture

and firmly press it into the bases of 6 small glasses or

dessert cups. Place these in the refrigerator to firm up.  

3. Whip the mousse: In a large bowl, combine the

softened cream cheese, hazelnut spread, and vanilla; mix

until smooth. In a separate chilled bowl, whip the heavy

cream and powdered sugar until it forms stiff peaks.

Gradually fold this whipped cream into the hazelnut

mixture in three portions. Spoon or pipe this mousse into

the cups over the prepared hazelnut base. Set aside in

the refrigerator for a minimum of 2 hours.  

4. Prepare the ganache: Heat 1/4 cup of cream until it

simmers, then pour it over the chopped milk chocolate.

Let it rest for a minute, then stir until it becomes glossy.

Drizzle about a tablespoon of the ganache over each

chilled mousse cup.  

5. Add the finishing touches: Top each cup with a whole

hazelnut, a sprinkle of crushed nuts, and a small pinch of

flaky sea salt.