Hazelnut chocolate mousse cake

Indulge in the exquisite layers of our Hazelnut Chocolate Mousse Cake, a symphony of flavors and textures. The journey begins with a delicate Hazelnut Sponge, followed by a crisp Hazelnut Meringue that adds a delightful crunch. The third layer unveils the velvety richness of Nutella Mousse, creating a luscious harmony of hazelnut and chocolate. Crowned with a decadent Rocher Glaze, each bite promises an enchanting blend of nutty undertones and silky chocolate perfection. Elevate your dessert experience with this sublime creation, where every layer is a celebration of indulgence.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 3

Course Dessert

Cuisine French

Servings 12

Equipment

1 Round 8 inch mousse ring
1 Electric mixer

Ingredients

Hazelnut sponge

2 pcs Egg
70 g Roasted hazelnuts
18 g Cake flour
18 g Cocoa powder
60 g sugar
0.5 g salt

Hazelnut meringue

2 pcs Egg white
2 g Lemon juice
50 g sugar
70 g Crushed hazelnuts

Nutella Chocolate Mousse

200 g Milk chocolate
240 g Heavy whipping cream
200 g Nutella
15 g Gelatine
75 g Water
480 g Heavy whipping cream
2 tsp Vanilla extract

Rocher Glaze

188 g Dark chocolate
187 g Semi sweet chocolate
60 g Veg. oil
90 g Chopped hazelnuts

Instructions

For the Hazelnut Sponge:

Crush 140g of roasted hazelnuts and separate the egg yolks from the whites. Set aside.
In a large bowl, combine 70g of the crushed hazelnuts, flour, and cocoa powder, mixing thoroughly. Set aside.
In a clean bowl, use an electric mixer to whip the egg whites with salt and sugar, creating a meringue.
Add the egg yolks and continue mixing well. Then, incorporate the hazelnut mixture, whipping them together until fully blended.
Preheat a household oven to 150°C/300°F. Pour the batter into the mold and bake for 15-20 minutes.

For the Hazelnut meringue:

Add salt, lemon juice, and sugar to egg whites to create a meringue.
Incorporate the remaining 70g of crushed roasted hazelnuts and mix well.
Preheat a household oven to 100°C/215°F. Pour the mixture in a circular shape onto a baking paper and bake for 90 minutes.

For the Nutella Mousse:

Prepare gelatine with water and set it aside.
Melt chocolate with cream over boiling water.
Add Nutella and mix well.
Incorporate the prepared gelatine and mix thoroughly. Set aside.
Whip cream with vanilla until it forms soft peaks (about 60%).
Fold the whipped cream into the chocolate and Nutella mixture, mixing well. Your Nutella Mousse is now ready!

Cake Assembly Steps:

Pour 2/3 of the Nutella mousse into an 8-inch mousse ring.
Add the hazelnut meringue on top of the mousse.
Add a layer of mousse, and optionally, sprinkle crushed 5-10 Ferrero Rocher.
Pour the remaining mousse over the layers.
Cover it with the hazelnut sponge.
Wrap the entire cake with plastic wrap.
Freeze the assembled cake for 6 hours.

For the Rocher Glaze:

Melt both dark and semi-sweet chocolate over boiling water.
Add vegetable oil and chopped hazelnuts, mixing well.