Chocolate Hazelnut Mousse Cake

Chocolate Hazelnut Mousse Cake a light, fluffy chocolate mousse spread over a chocolate hazelnut shortbread crust.  The cake is topped alongside a unproblematic bittersweet chocolate ganache and garnished alongside chopped toasted hazelnuts but earlier serving.

This Chocolate Hazelnut Mousse Cake recipe kickoff appeared on RecipeGirl where I’m a contributor too occasionally post delicious desserts!

At kickoff glance, yous powerfulness mean value this Chocolate Hazelnut Mousse Cake looks over-the-top decadent too would endure much likewise rich for a non-chocolate lover.  But that is non at all the case!  The mousse has a lite airy texture too real piffling added carbohydrate (only 3 tablespoons!)  The combination of mascarpone cheese too Nutella laissez passer on the mousse filling a not-too-sweet, memorable flavor with hints of toasted hazelnut.

 

The super simple chocolate ganache poured on exceed sealed the bargain for me.

I ever salve a slice or 2 of everything I make, for my husband to try.  I’m a self-proclaimed chocoholic hence a cake alongside iii layers of chocolate makes me lightheaded alongside anticipation.  Him, non hence much, so I was ready to laissez passer on the whole mousse cake to our fabulous taste-testers when he said it looked hence practiced he had to attempt it, too he loved it!   He proclaimed it “fantastic.”  Go figure!

 

Looking for that something particular without a lot of effort?  This but powerfulness endure the correct dessert for you.

Chocolate is ever a great choice for dessert.   When served alongside fresh strawberries or raspberries, this Chocolate Hazelnut Mousse Cake can’t endure beat.  If yous enquire me, fresh fruit too chocolate are “MFEO” … Made For Each Other!

 

The lite too polish texture of the mousse is stabilized alongside unflavored gelatin but that doesn’t hateful it’s rubbery similar Jell-O.

This recipe is surprisingly slow to whip up making this a must-try care for for your adjacent gathering or celebration.  The shortbread base of operations too chocolate mousse tin endure made too assembled upwards to 2 days inwards advance.  Top the cake alongside the ganache a few hours earlier serving too you’re ready!  Be certain to buy skinned hazelnuts from the volume bins inwards your local shop too salve yourself some prep fourth dimension inwards the kitchen.

 

Remember, yous don’t select to endure a chocoholic to dearest this Chocolate Hazelnut Mousse Cake.  It’s melt-in-your-mouth delicious too everybody volition mean value yous fussed inwards the kitchen for hours 🙂

 

Thanks for PINNING!

 

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Chocolate Hazelnut Mousse Cake

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

A light, fluffy chocolate mousse is spread on a chocolate hazelnut shortbread crust, too topped alongside a unproblematic bittersweet chocolate ganache     

Course:

Dessert

Servings: 10

Ingredients

For the Shortbread Crust:

• 
  1/4
  cup
  hazelnuts, skins rubbed off -
  about 34 hazelnuts
  


• 
  2
  tablespoons
  granulated sugar
  


• 
  1/2
  cup
  unbleached all-purpose flour
  


• 
  1/4
  cup
  unsalted butter, room temperature
  


• 
  2
  tablespoons
  Dutch-process cocoa powder
  


• 
  pinch of salt
  

For the Mousse:

• 
  1
  teaspoon
  unflavored gelatin
  


• 
  3
  tablespoons
  cold water
  


• 
  1/2
  cup
  Nutella Hazelnut Spread
  


• 
  1/4
  teaspoon
  espresso powder
  


• 
  1/2
  cup
  mascarpone cheese
  


• 
  1
  teaspoon
  vanilla extract
  


• 
  1 1/2
  cups
  heavy whipping cream
  


• 
  2
  tablespoons
  Dutch-process cocoa powder
  


• 
  3
  tablespoons
  granulated sugar
  

For the Ganache:

• 
  1/3
  cup
  heavy cream
  


• 
  4
  ounces
  bittersweet chocolate, chopped
  


• 
  1/4
  cup
  toasted chopped hazelnuts for garnish
  

Instructions

To brand the shortbread crust:

1. 
   

   Preheat oven to 350 degrees. Invert the bottom of an 8" springform pan (to teach inwards easier to slide the shortbread base of operations off the bottom) too then lock on the sides of the pan. Line the bottom alongside a circular of parchment paper.

   
   


2. 
   

   Place the hazelnuts too granulated carbohydrate inwards the bowl of a nutrient processor. Pulse until the nuts are finely chopped. Add the flour, butter, cocoa too tabular array salt too pulse to cast a cohesive dough.

   
   


3. 
   

   Press the dough evenly onto the bottom of the prepared springform pan. Using a fork, prick the base of operations all over too and then bake but until it is but dry out to the touch, almost 18-20 minutes. Cool completely on a wire rack. Remove the sides of the pan too carefully withdraw the parchment from nether the shortbread. Reattach the sides of the pan around the shortbread base. Set aside.

   
   

While the crust is baking too cooling, laid upwards the mousse:

1. 
   

   Place the H2O inwards a small, heavy-bottom saucepan too then sprinkle alongside the gelatin. Set aside until the gelatin is softened, almost v minutes. Heat the softened gelatin over depression oestrus too stir but until melted. Add the chocolate hazelnut spread too espresso pulverization too whisk until combined. Remove the pan from the oestrus rootage too transfer the mixture to a large mixing bowl. Add the mascarpone cheese too vanilla to the hazelnut mixture too whisk until combined.  
   

   
   


2. 
   

   In the bowl of a stand upwards mixer fitted alongside the whisk attachment, shell together  1 1/2 cups of heavy whipping cream, 2 tablespoons cocoa pulverization too 3 tablespoons carbohydrate on depression speed but until combined. Increase speed to high too shell until the cream holds soft peaks. Whisk 1 3rd of the whipped cream into the mascarpone mixture. Using a security spatula, plication inwards the remaining whipped cream until blended. Spoon the filling into the springform pan on exceed of the shortbread crust. Using an offset spatula, polish the top, comprehend too refrigerate at to the lowest degree 3 hours.

   
   

To laid upwards the ganache:

1. 
   

   In a minor saucepan, convey the heavy cream to a simmer over medium heat.  Remove from the oestrus rootage too add together the chopped bittersweet chocolate.  Allow the mixture to laid for 2-3 minutes, too then lightly whisk until the chocolate is completely melted.  Set aside to cool until cooled, but withal pourable too slightly thickened.

   
   


2. 
   

   To assemble, run a sparse warm knife around the within of the springform pan.  Remove the sides too carefully slide the cake onto a serving plate or cake stand.  Pour the ganache onto the exceed of the cake too gently spread it to the edges, allowing a piffling ganache to drip decoratively downwards the sides.  Garnish alongside chopped hazelnuts if desired.  

   
   

Recipe Notes

The covered cake tin endure refrigerated for upwards to 2 days earlier adding the ganache glaze. 

To cutting the cake, warm a large, sparse knife nether hot running water.  Dry the knife too then gently cutting each piece, wiping the knife build clean betwixt cuts.

You volition require an 8" springform pan to laid upwards this recipe.

The total fourth dimension does non include refrigeration

recipe adapted from Epicurious

Here are a few to a greater extent than chocolate recipes yous powerfulness enjoy:

• Molten Chocolate Cake


• Best Chocolate Cake Recipe from Better Homes too Gardens


• Easy Classic Chocolate Mousse Recipe from Bon Appetit


• Chocolate Cream Cheese Mousse from Recipe Girl

We dearest our 8″ springform pan too exercise it to a greater extent than oft than yous would think!  Click on the photograph for to a greater extent than information:

The minor print: If yous create upwards one's hear to buy something at Amazon later next my affiliate link, I have a minor commission, at no additional toll to you, which I exercise to pay for spider web hosting too services for this blog.

Thanks hence much for stopping by!

Tricia

Source: savingdessert.com