Rich Mango Mousse with Hazelnuts and Bournville Ganache: A Decadent Dessert Recipe

If you’re looking for a decadent dessert that’s also unique and seasonally apt, you have landed on the right page of the internet. Here, we’re going to walk you through a mango mousse with hazelnuts and Bournville ganache recipe. It’s a bold and layered dessert. The brightness and refreshing quality of the mangoes combines nicely with the creaminess of the mousse and the deep flavor of the Bournvilla adds another layer of taste. The crunch of the hazelnuts is like a cherry on top, adding a surprising texture on top, which contrasts beautifully with the soft mousse. We can assure you that you’re going to enjoy each bite. So here’s what you need:

Ingredients

For the mango mousse:

• 2 ripe mangoes (Alphonso or Kesar preferred)
• ½ cup sweetened condensed milk
• 1 tsp lemon juice
• 1 tsp vanilla extract (optional)
• 1 cup chilled heavy cream
• 1½ tsp gelatin or agar-agar
• 3 tbsp cold water

For the Bournville ganache:

• 100 g Bournville dark chocolate (roughly chopped)
• 100 ml fresh cream
• ½ tsp instant coffee powder (optional)

For the hazelnut layer:

• ⅓ cup whole hazelnuts
• 1 tbsp sugar (optional, for candied effect)

Garnish:

• Grated Bournville
• Mango slivers
• A few extra hazelnuts, crushed

Method:

1. Start with the hazelnuts. Place them in a small dry pan over medium heat and roast them until they’re golden and aromatic. You’ll know they are done when you hear them pop a little. If you want to add more flavor, you can candy them by adding a tablespoon of sugar and stirring until it melts and coats the nuts lightly. Make sure not to overcook or the sugar will burn. And keep stirring as you roast the nuts so that they don’t burn at the bottom. Once they are done, let them cool and then give them a rough chop. You want bite-sized pieces, not a crumble or powder. Set aside.
2. Now peel and cube your mangoes and then use a handheld mixer or stand mixer to blend them into a silky puree. Optionally, you can strain the mango puree if you want, for more smoothness.
3. Add the lemon juice and vanilla into the mango puree, giving it a good whisk so that they are fully incorporated. The lemon juice gives the puree a shine and brings out the other flavors more strongly. The vanilla adds a slight sweetness to the entire dessert. These little details are what will elevate your mousses from the rest.
4. Now it’s time to fold the condensed milk into the puree. Add a spoonful or two of the condensed milk into the puree, mix that in completely, then add another spoonful. In this way, little by little, mix all the condensed milk into the puree. Set aside.
5. Sprinkle gelatin over cold water and let it bloom for 5 minutes. Gently warm until completely dissolved. Stir into the mango mixture.
6. In another bowl, whip the heavy cream till soft peaks form. Gently fold into the mango base, keeping it light and airy.
7. Now spoon a layer of mousse into individual glasses or ramekins. Sprinkle a handful of chopped hazelnuts. Then add another mousse layer and continue in this way till the glass is full. Set these in the fridge for at least 4 hours to firm up, or overnight if you can.
8. While your mousse sets, make the ganache. Heat the cream until just before it boils. Pour it over the chopped Bournville chocolate. Let it sit for a minute or two, then stir until glossy and smooth. Stir in coffee powder if using. Set aside the ganache to cool slightly -- it should still be pourable but not hot.
9. Once the mousse has set, gently spoon a layer of ganache over each glass. Smooth it out and return to the fridge for at least an hour.
10. Just before serving, sprinkle over a few crushed hazelnuts, a sliver or two of ripe mango, and a dusting of grated chocolate.
11. Serve chilled, with hot coffee or cold almond milk.

You’ll essentially have a dessert that’s sweet and soft but not too rich, so there’s no guilt or stress around eating it. The hazelnuts give an unexpected crunch and add a slightly earthy tinge to the mousse. The Bournville ganache has a bittersweet depth and a richness that’s going to complement the mangoes brilliantly. You can also add a crushed biscuit base at the bottom for more crunch and to have a cheesecake-like feel. If you’re serving it to adults, you can add in some dark rum in the ganache.