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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.
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!
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!
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.
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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Chocolate Hazelnut Mousse Cake
Ingredients
For the Shortbread Crust:
- ¼ cup hazelnuts, skins rubbed off - about 34 hazelnuts
- 2 tablespoons granulated sugar
- ½ cup unbleached all-purpose flour
- ¼ 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
- ½ cup Nutella Hazelnut Spread
- ¼ teaspoon espresso powder
- ½ cup mascarpone cheese
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- 2 tablespoons Dutch-process cocoa powder
- 3 tablespoons granulated sugar
For the Ganache:
- ⅓ cup heavy cream
- 4 ounces bittersweet chocolate, chopped
- ¼ cup toasted chopped hazelnuts for garnish
Instructions
To make the shortbread crust:
- Preheat oven to 350℉. 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 ½ 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
Nutrition
Here are a few more chocolate recipes you might enjoy:
- Molten Chocolate Cake
- Best Chocolate Cake Recipe ~ from Better Homes and Gardens
- Easy Classic Chocolate Mousse Recipe ~ from Bon Appetit
- Chocolate Cream Cheese Mousse ~ from Recipe Girl
We love our 8″ springform pan and use it more often than you would think! Click on the photo for more information:
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Thanks so much for stopping by!
Tricia
Shweta
Hi,
I would.love to used this mousse as a filling between chocolate cake layers. Do you think it will work? Will it take the weight of cake?
Tricia Buice
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 😉
Nancy Shumar
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?
Tricia Buice
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!
Anfisa Piatkoff
How long do you suggest I bake it if I were to make this into individual servings using a muffin tin?
Tricia Buice
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!
Julie G
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!
Tricia Buice
You are amazing Julie! I love that you tried this recipe. What a treat! Chocolate lovers will go nuts for this creamy cake. Bravo!!
Leanne Miller
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!
Tricia Buice
Hi Leanne – I think that’s a great idea actually. The chocolate topping won’t drip down the sides but nobody will care. This is a delicious dessert – and I bet you wow your coworkers! Thanks for giving it a try – and for the great question. Have a wonderful day!
Leanne Miller
Thanks. It turned out great!
Tricia Buice
Outstanding!!!! Thanks so much Leanne – you are smart to transport it that way. Thanks for the feedback and for trying our recipe. Yummy stuff for sure 😉
Katherine
Hi! What did you pipe on the top of the ganache? Is that some reserved mousse?
Tricia Buice
Hi Katherine – yes I whipped some of the leftover ganache then piped it on top. Thanks!
Susan
It not only looks delicious but it is so beautiful too! What a great recipe, Tricia. Thank you! Looking forward to trying this one day soon.
Tricia Buice
Thank you Susan – this is so easy to make and keeps well in the fridge. It’s a lot lighter than it looks. Hope you get the chance to make it!
Jess @ Sweetest Menu
Just found your website and am loving it! Your recipes look amazing and your photography – wow! Pinning everything x
Tricia Buice
So glad you did Jess! And your blog is absolutely beautiful. Can’t wait to see more. Thanks for pinning and sharing!
Abbe@This is How I Cook
It would be hard fro me if I wasn’t married to a chocolate lover. This makes me very happy Tricia. But now I want to make it!
Tricia Buice
My non-chocolate loving husband thought this was great – so I bet you would like it too Abbe! Have a terrific week and thanks for stopping by.
Robyn Gleason
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 🙂
Tricia Buice
I would LOVE to share this with you Robyn! Come on down 🙂
Agness of Run Agness Run
This is such a delish, Tricia! The cake looks lovely, must try this soon!
Tricia Buice
Thanks Agness – it is easy to make and keeps so well – perfect for company!
Busaina
Hello! Loving this recipe and can’t wait to try it. Is there any alternative to Mascarpone Cheese though?
Tricia Buice
Hi Busaina! You can use creme fraiche or cream cheese in place of mascarpone. Enjoy!
2 Sisters Recipes
Any dessert with chocolate in it we go bonkers over but when you make it Tricia- nothing surpasses it!
Beautiful dessert! Have a great weekend!
Tricia Buice
Hi Anna – thank you very much for the sweet comment. Happy weekend to you too!
Dom
Wow this looks good. Like a cake you’d get in a restaurant. Divine!
Tricia Buice
Thanks Dom! It is such an easy cake to put together. Hope you’re doing great 🙂
cheri
What a stunning cake Tricia! I happen to be a chocolate fiend and this 3 layer beauty is calling my name. Have a wonderful week-end.
Tricia Buice
If you love chocolate, you’ll love this light and fluffy cake Cheri! Everybody went nuts for it – no pun intended 🙂 Have a lovely weekend and thanks!
tanna
G.O.R.G.E.O.U.S!!!!!!!! and all favorites! I’m saving this one! Have a great weekend, Tricia! blessings and hugs ~ tanna
Tricia Buice
Thank you sweet Tanna! Hope you have a wonderful weekend 🙂
Gerlinde@Sunnycovechef
This cake could be the masterpiece in any bakery. You outdid yourself. I am sure it tastes as good as it looks. I am pinning this for a special occasion.
Tricia Buice
What a lovely comment Gerlinde! Thank you. This is so easy to make so I can’t wait to hear what you think. Thanks again and have a wonderful weekend!
Monique
Wowsers! Pinned and will surely make one day! Hate skinning though;)
Tricia Buice
Thank you Monique 🙂
Monica
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!
Tricia Buice
You know Monica – I thought of you when I made this. I know you adore hazelnuts and well chocolate too 🙂 Hope you get the opportunity to make this sometime soon! Thank you so much!
sue | theviewfromgreatisland
Gosh Tricia ~ I’m in awe of your baking skills, this cake looks spectacular, how did you manage to keep away from it long enough to take the photos?? Pinning and sharing 🙂
Tricia Buice
Ah you are too sweet Sue! This is almost a no bake dessert that is truly easy to make. Hope you get the chance to try it one day! Everybody loved it. Thanks so much 😉
Nancy Long
what size springform pan? I have several – thanks
Tricia Buice
Hi Nancy – that information was hiding in the notes of the recipe. I’ve updated the instructions to include an 8-inch springform pan – thanks!
Tiffany H Curtis
I have a 9 inch spring form pan I want to use, should I do 1.5 times the ingredients?
Tricia Buice
I don’t think you need to make it that big Tiffany. I would be more inclined to just make a thinner, larger cake. Maybe 1 and 1/4 times would be enough. Good luck – this recipe is a keeper!
June
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!
Tricia Buice
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!
Jennifer @ Seasons and Suppers
Stunning! I can practically taste it from your photos and darn, it tastes fabulous 🙂 I’m putting this on the list of things I must make soon!
Tricia Buice
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!
Chris Scheuer
This looks spectacular Tricia and I love that it’s not so sweet. Makes a bigger piece more legal, right? Sharing and pinning!!
Tricia Buice
Thanks for sharing Chris! Our taste testers have been asking for this recipe – they all loved it. More chocolate is always good, less sugar is even better!
Julia Towson
Would love to see a video of this cake being made. If only to see how you slid the parchment paper out beneath the crust. No one is mentioning this tricky move
Tricia Buice
Hi Julia. I’ll see what I can do about adding a video, thanks. If you inverted the bottom of your springform pan, you should be able to hold the tip of the parchment while sliding the cake off onto a platter. If the cake was sitting down inside the bottom of the pan, I think this would be difficult to remove.
Angie@Angie's Recipes
That’s a masterpiece! Lots of chocolate and nuts…what’s a not to love this beauty?
Tricia Buice
Thank you Angie. It was so much fun to make too. Have a great weekend!