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Chocolate Hazelnut Mousse Cake

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Chocolate Hazelnut Mousse Cake ~ a light and fluffy Nutella chocolate mousse spread over a chocolate hazelnut shortbread crust, topped with a simple chocolate ganache and garnished with chopped toasted hazelnuts. www.savingdessert.com

Chocolate Hazelnut Mousse Cake ~ a light, fluffy chocolate mousse spread over a chocolate hazelnut shortbread crust.  The cake is topped with a simple bittersweet chocolate ganache and garnished with chopped toasted hazelnuts just before serving.

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

At first glance, you might think this Chocolate Hazelnut Mousse Cake looks over-the-top decadent and would be much too rich for a non-chocolate lover.  But that is not at all the case!  The mousse has a light airy texture and very little added sugar (only 3 tablespoons!)  The combination of mascarpone cheese and Nutella give the mousse filling a not-too-sweet, memorable flavor with hints of toasted hazelnut.

 

Chocolate Hazelnut Mousse Cake ~ a light and fluffy Nutella chocolate mousse spread over a chocolate hazelnut shortbread crust, topped with a simple chocolate ganache and garnished with chopped toasted hazelnuts. www.savingdessert.com

The super simple chocolate ganache poured on top sealed the deal for me.

I always save a piece or two of everything I make, for my husband to try.  I’m a self-proclaimed chocoholic so a cake with three layers of chocolate makes me giddy with anticipation.  Him, not so much, so I was ready to give the whole mousse cake to our fabulous taste-testers when he said it looked so good he had to try it, and he loved it!   He proclaimed it “fantastic.”  Go figure!

 

Chocolate Hazelnut Mousse Cake ~ a light and fluffy Nutella chocolate mousse spread over a chocolate hazelnut shortbread crust, topped with a simple chocolate ganache and garnished with chopped toasted hazelnuts. www.savingdessert.com

Looking for that something special without a lot of effort?  This just might be the right dessert for you.

Chocolate is always a great choice for dessert.   When served with fresh strawberries or raspberries, this Chocolate Hazelnut Mousse Cake can’t be beat.  If you ask me, fresh fruit and chocolate are “MFEO” … Made For Each Other!

 

Chocolate Hazelnut Mousse Cake ~ a light and fluffy Nutella chocolate mousse spread over a chocolate hazelnut shortbread crust, topped with a simple chocolate ganache and garnished with chopped toasted hazelnuts. www.savingdessert.com

The light and smooth texture of the mousse is stabilized with unflavored gelatin but that doesn’t mean it’s rubbery like Jell-O.

This recipe is surprisingly easy to whip up making this a must-try treat for your next gathering or celebration.  The shortbread base and chocolate mousse can be made and assembled up to two days in advance.  Top the cake with the ganache a few hours before serving and you’re ready!  Be sure to purchase skinned hazelnuts from the bulk bins in your local store and save yourself some prep time in the kitchen.

 

Chocolate Hazelnut Mousse Cake ~ a light and fluffy Nutella chocolate mousse spread over a chocolate hazelnut shortbread crust, topped with a simple chocolate ganache and garnished with chopped toasted hazelnuts. www.savingdessert.com

Remember, you don’t have to be a chocoholic to love this Chocolate Hazelnut Mousse Cake.  It’s melt-in-your-mouth delicious and everybody will think you fussed in the kitchen for hours 🙂

 

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A slice of chocolate hazelnut mousse cake with chopped nuts on top

 

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4.84 from 6 votes

Chocolate Hazelnut Mousse Cake

Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Yield: 10
Course: Dessert
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A light, fluffy chocolate mousse is spread on a chocolate hazelnut shortbread crust, and topped with a simple bittersweet chocolate ganache     

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 make the shortbread crust:

  • Preheat oven to 350 degrees. Invert the bottom of an 8" springform pan (to make it easier to slide the shortbread base off the bottom) then lock on the sides of the pan. Line the bottom with a round of parchment paper.
  • Place the hazelnuts and granulated sugar in the bowl of a food processor. Pulse until the nuts are finely chopped. Add the flour, butter, cocoa and salt and pulse to form a cohesive dough.
  • Press the dough evenly onto the bottom of the prepared springform pan. Using a fork, prick the base all over and then bake just until it is just dry to the touch, about 18-20 minutes. Cool completely on a wire rack. Remove the sides of the pan and carefully remove the parchment from under the shortbread. Reattach the sides of the pan around the shortbread base. Set aside.

While the crust is baking and cooling, prepare the mousse:

  • Place the water in a small, heavy-bottom saucepan then sprinkle with the gelatin. Set aside until the gelatin is softened, about 5 minutes. Heat the softened gelatin over low heat and stir just until melted. Add the chocolate hazelnut spread and espresso powder and whisk until combined. Remove the pan from the heat source and transfer the mixture to a large mixing bowl. Add the mascarpone cheese and vanilla to the hazelnut mixture and whisk until combined.  
  • In the bowl of a stand mixer fitted with the whisk attachment, beat together  1 1/2 cups of heavy whipping cream, 2 tablespoons cocoa powder and 3 tablespoons sugar on low speed just until combined. Increase speed to high and beat until the cream holds soft peaks. Whisk one third of the whipped cream into the mascarpone mixture. Using a rubber spatula, fold in the remaining whipped cream until blended. Spoon the filling into the springform pan on top of the shortbread crust. Using an offset spatula, smooth the top, cover and refrigerate at least 3 hours.

To prepare the ganache:

  • In a small saucepan, bring the heavy cream to a simmer over medium heat.  Remove from the heat source and add the chopped bittersweet chocolate.  Allow the mixture to set for 2-3 minutes, then lightly whisk until the chocolate is completely melted.  Set aside to cool until cooled, but still pourable and slightly thickened.
  • To assemble, run a thin warm knife around the inside of the springform pan.  Remove the sides and carefully slide the cake onto a serving plate or cake stand.  Pour the ganache onto the top of the cake and gently spread it to the edges, allowing a little ganache to drip decoratively down the sides.  Garnish with chopped hazelnuts if desired.  

Recipe Notes

The covered cake can be refrigerated for up to 2 days before adding the ganache glaze. 
To cut the cake, warm a large, thin knife under hot running water.  Dry the knife then gently cut each piece, wiping the knife clean between cuts.
You will need an 8" springform pan to prepare this recipe.
The total time does not include refrigeration
recipe adapted from Epicurious

Here are a few more chocolate recipes you might enjoy:

We love our 8″ springform pan and use it more often than you would think!  Click on the photo for more information:

The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

Thanks so much for stopping by!

Tricia

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56 Comments

    • Tricia Buice says

      Hi Shweta. That’s a great question and I LOVE the idea. It all depends of the weight of the cake and if the layers are thick or thin. If it’s a light, fluffy cake, it should be fine. If it’s heavy and dense, probably not. Let us know if this works for you! Sounds terrific 😉

      reply to this comment >

  2. Nancy Shumar says

    I’ve made this and received rave reviews! I want to serve 15 people, what if I doubled the recipe and used a 10” springform? I’m thinking the crust and mousse would be a bit thicker, but not too bad? Thoughts?

    reply to this comment >

    • Tricia Buice says

      Hi Nancy. I have never tired a 10″ springform pan so I can’t say for sure. However, the filling is not too heavy and holds together well, so I think it will be fine. Perhaps you could make two smaller cakes? Let us know if this works for you!

      reply to this comment >

    • Tricia Buice says

      Hi Anfisa. I would bake the crust just a few minutes, or until you start to smell a little nutty chocolate baking. I would check at 7 or 8 minutes and go from there. These will be great in individual serving. Good luck and I hope you enjoy. I adore this recipe!

      reply to this comment >

  4. Julie G says

    5 stars
    What a showstopper! Being able to make this over 2 days was extremely helpful. I made the crust and mousse the first night and the ganache the second night. This allowed me to take my time and it came out beautifully. I followed your decorating ideas for the most part, but didn’t whip the ganache for the rosettes. Just allowed it to thicken up a bit more before piping it on top. The light mousse combined with the truffle like ganache is a perfect pairing. Excellent recipe!

    reply to this comment >

  5. Leanne Miller says

    Is it possible to assemble the whole dessert before removing the springform? I am serving this at work and I worry about transport. Figured it might be easier to keep it in springform until serving. Thanks!

    reply to this comment >

  10. Robyn Gleason says

    Love my chocolate and this looks so moist and fluffy and just plain scrumptious, Tricia! Everything you make look so elegant – fit to serve the Queen herself, lol. Although I’d make better company cos I’m guessing she’s quite stuffy so you should invite me instead!
    Shared 🙂

    reply to this comment >

  18. Monica says

    This is totally screaming my name. I love, love, love chocolate and hazelnuts together. Such a delicious, beautiful marriage as you’ve shown here! This sounds so delicious and I can imagine that while it looks rich, it is light and silky, with a wonderful texture through the layers. I really love when the crust incorporates some nuts like this here. Wish I could have a few slices to share with my family tonight!

    reply to this comment >

  21. June says

    Looks fabulous. How did you make the “rosettes” on top–
    from leftover chilled ganache or chocolate whipped cream?
    The presentation is so nice but I wasn’t quite sure how it
    was done!

    reply to this comment >

    • Tricia Buice says

      Hi June! That’s a wonderful question – I should address it in the recipe. I made a little extra ganache and whipped it just like you guessed. I knew I wanted to decorate the cake but wasn’t sure how much would be enough. I played with design ideas and settled on simple rosettes topped with a hazelnut. Thanks again – for visiting, commenting and I hope making our recipes!

      reply to this comment >

    • Tricia Buice says

      You won’t be sorry you made it Jennifer. For those chocolate lovers – this is a dream come true dessert! Everybody loved it – be sure to share so you don’t have to eat the whole thing yourself! Have a terrific weekend and thanks!

      reply to this comment >

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