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Hazelnut Chocolate Spread Mousse in Flower Cookie Cups
Prep Time 45 min
Cooking Time 12 min
Difficulty Difficult

Celebrate Easter with this new recipe and the whole family will enjoy!


  • ⅓ cup of brown sugar
  • 7 tbsp of room temperature butter
  • 1 egg
  • 1 ⅓ cup of flour
  • ½ cup of chocolate chips
  • 1 teaspoon of salt
  • 1 oz. of dark chocolate
  • 1 ¾ cup of liquid heavy cream
  • 2 egg whites
  • 3.5 oz. of dark chocolate
  • 5 oz. of Bonne Maman Hazelnut Chocolate Spread


Makes 6 servings.

Hazelnut Chocolate Mousse

The mousse is prepared in two stages, including making a whipped ganache that gives the texture proper hold.

Step 1: In a saucepan, boil 1 cup of the heavy cream. Place 3.5 oz. of dark chocolate pieces in a mixing bowl. Pour in 1⁄3 of the heated cream, wait a few minutes for the chocolate to melt, and then mix into a homogeneous emulsion. Add the rest of the cream in two parts.

Finally, fold in the Bonne Maman Hazelnut Chocolate Spread.

Step 2: Let your ganache cool, cover with plastic wrap in contact with surface and refrigerate for at least 4 hours (overnight being ideal).

Step 3: Beat the two egg whites to stiff peaks.

Step 4: Whip ¾ cup of the remaining heavy cream to snowy peaks and add the egg whites.
After taking the ganache out of the refrigerator 15 minutes prior, whip it to peaks using an electric beater, for 5 to 10 minutes.
Add your whipped cream-stiff egg white mixture to your whipped ganache, folding in gently.

Your Bonne Maman Hazelnut Chocolate Spread mousse is ready! It keeps for 48 hours in the refrigerator.

Flower Cookie Cups

Step 5: In a mixing bowl, stir together flour, brown sugar and salt.
Add room temperature butter and egg. Knead dough, folding in chocolate chips, to form a uniform ball. Then sprinkle flour on your work surface and roll out dough to a thickness of 3/16 in.

Step 6: Cut out your flowers using a cookie cutter (the one used for this recipe measures 4 ½ in. across). To bake in a cup shape, place the flowers over upside-down a muffin or cupcake mold measuring around 3 ¼ in. across. Bake for 10 to 12 minutes at 350 °F.

Step 7: When your flower cookie cups come out of the oven, let them cool before removing them from the mold.
Melt 1 oz. of dark chocolate and paint the inside of the cookie cups. This chocolate coat acts as a sealant. Let cool. To reduce the setting time, place the cups in the refrigerator.

Step 8: With a piping bag, you can use the mousse to garnish your flower cookie cups and then decorate with small chocolate eggs, praline and edible flowers.


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