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.
Prep Time 30 minutes
Cook Time 1 day 3 hours
Course Dessert
Cuisine French
Servings 12


  • 1 Round 8 inch mousse ring
  • 1 Electric mixer


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


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.

Pour the glaze on top of the cake, and decorate as desired. Your cake is now complete!

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