The hazelnut butter in this quick-to-make, creamy mousse adds a bit of texture that’s a real palate pleaser. In addition to the serving suggestion below and my recipe for Profiteroles, try using this delicious mousse as a pie filling in your favorite graham cracker crust or tart crust; serve well chilled.
Make Ahead Tips
This mousse is best when served within 6 hours of the time it’s made.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I made a half recipe and, since I had a new jar of it, used Sur La Table Hazelnut Spread instead of hazelnut butter. Portioned out individual servings and found it to be just right after about an hour in the fridge.
Very good and easy. I used it in the profiterole recipe, and it was very good. Thanks for noting my comments and correcting the recipe.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?