Sift the cocoa
Baking cocoa clumps easily. Sifting distributes it more evenly throughout the quark cream.
European Recipe
Cocoa quark mousse with hazelnuts
Low-fat quark forms the creamy base and whipped cream gives this mousse airiness. Unsweetened cocoa adds chocolate flavour and hazelnuts provide crunch.
Total time
15 min
Calories
260 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
A small dessert with cocoa and nuts
No chocolate needs melting for this dessert. Cocoa is mixed directly into quark, then gently folded whipped cream creates a lighter texture. The cream is denser than classic chocolate mousse and slightly tangy from the quark. Spoon it straight into three small dessert glasses.
Autumn Recipes
Cheese
Recipe
Cocoa quark mousse with hazelnuts
A quick, airy quark cream with cocoa, whipped cream and toasted hazelnuts, made without raw eggs.
Ingredients
3 servings
Method
-
1
Toast the nuts
Roughly chop the hazelnuts and toast in a dry skillet over medium heat for 3 minutes, turning them. Transfer to a plate to cool while preparing the remaining ingredients.
-
2
Mix the cocoa quark
Mix the quark with sugar. Sift the cocoa over it and stir thoroughly until no dry lumps remain.
-
3
Whip the cream
Whip the cold cream in a clean bowl with an electric hand mixer until stiff. Stop when it holds its shape and still looks smooth.
-
4
Combine the mousse
Stir a small amount of whipped cream into the cocoa quark first. Gently fold in the rest with a spatula. Divide between three dessert glasses, add the cooled hazelnuts and serve immediately.
Kitchen know-how
Tips for Cocoa quark mousse with hazelnuts
Preserve the air
Do not use the mixer again after folding in the cream. This helps keep the mousse airy.
Variations
How to adapt this recipe
Omit the hazelnuts or replace them with the same weight of toasted sunflower seeds. Nutrition applies to the hazelnut version.
Stir a little finely grated zest from a thoroughly washed, unwaxed orange into the cocoa quark. Avoid the white pith.
Nutrition per serving
260kcal
15.0 gCarbohydrates
12.9 gProtein
15.9 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Cocoa quark mousse with hazelnuts
No. Quark gives the cream body and whipped cream adds air. The base recipe contains neither raw eggs nor gelatine.
The stated proportions are designed for unsweetened baking cocoa. Drinking cocoa often contains a lot of sugar and produces different sweetness and texture.
The cream must be whipped sufficiently firmly and then folded in gently. Vigorous stirring or mixing again removes the trapped air.
No. With well-chilled cream and quark, it can be served immediately. If eating it later, keep it covered in the refrigerator until serving.
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