Inspired by the artistry of Robert Thomas, this luxurious hazelnut mousse cake is a true showstopper that will elevate your dessert game.

Why You’ll Fall in Love with This Cake

Imagine a dessert that combines the rich, nutty flavors of toasted hazelnuts with a silky chocolate mousse and a glossy chocolate glaze. This Chocolate-Glazed Hazelnut Mousse Cake is not just a dessert—it’s an experience that will transport your taste buds to pastry heaven.

Ingredients You’ll Need

For the Hazelnut Shortbread Base

• 2 tablespoons hazelnuts, toasted and skins removed
• 3 tablespoons sugar
• ½ cup all-purpose flour
• ¼ cup unsalted butter, softened
• 2 tablespoons Dutch-process cocoa powder
• ⅛ teaspoon salt

For the Hazelnut Chocolate Mousse

• 1 teaspoon unflavored gelatin
• 3 tablespoons cold water
• ½ cup chocolate hazelnut spread (Nutella)
• ½ cup mascarpone cheese
• 1½ cups chilled heavy cream

For the Chocolate Glaze

• 2 tablespoons Dutch-process cocoa powder
• 3 tablespoons sugar
• 5 tablespoons heavy cream
• 3½ ounces fine-quality bittersweet chocolate, chopped

Step-by-Step Instructions

Preparing the Hazelnut Shortbread Base

1. Preheat your oven to 350°F (175°C) and line a springform pan with parchment paper.
2. In a food processor, pulse the toasted hazelnuts with sugar until finely ground.
3. Add flour, softened butter, cocoa powder, and salt. Pulse until a smooth dough forms.
4. Press the dough evenly into the prepared pan.
5. Bake for 18-20 minutes until set. Let cool completely.

Creating the Luxurious Hazelnut Chocolate Mousse

1. Sprinkle gelatin over cold water and let it bloom for a few minutes.
2. Gently warm the gelatin mixture until dissolved.
3. Mix the gelatin with chocolate hazelnut spread.
4. Whisk in mascarpone cheese until smooth.
5. Whip the heavy cream to soft peaks and gently fold into the chocolate mixture.
6. Spoon the mousse over the cooled shortbread base.
7. Refrigerate for at least 3 hours to set.

Finishing with a Stunning Chocolate Glaze

1. Heat heavy cream in a saucepan.
2. Remove from heat and whisk in chopped bittersweet chocolate.
3. Stir until smooth and glossy.
4. Pour the glaze over the chilled mousse cake.
5. Allow the glaze to set before serving.

Pro Tips from the Pastry Chef

• Toast hazelnuts carefully to enhance their nutty flavor without burning.
• Use high-quality chocolate for the most decadent glaze.
• Ensure the shortbread base is completely cool before adding the mousse.

Nutrition Information

• Calories: 705 per serving
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 4 hours 30 minutes

Make-Ahead and Storage

This cake can be prepared a day in advance and stored in the refrigerator. Keep it covered to maintain its luscious texture.

Variations to Try

• Swap Nutella with another chocolate-nut spread
• Garnish with additional toasted hazelnuts
• Add a sprinkle of sea salt to the chocolate glaze for extra depth

Chocolate-Glazed Hazelnut Mousse Cake FAQ

Q: Can I use a different type of chocolate spread instead of Nutella?

A: Yes! You can substitute Nutella with other chocolate-hazelnut spreads like:

• Gianduja spread
• Homemade chocolate-hazelnut spread
• Biscoff spread for a different flavor profile

Q: I don’t have mascarpone. What can I use instead?

A: Good alternatives include:

• Cream cheese
• Ricotta cheese
• Softened cream cheese mixed with heavy cream

Q: Can I make this cake gluten-free?

A: Yes, simply substitute the all-purpose flour with:

• Gluten-free all-purpose flour blend
• Almond flour
• Coconut flour (may require recipe adjustments)

Preparation and Technique

Q: How do I know when the shortbread base is properly baked?

A: Look for these signs:

• Edges are slightly darker
• Surface looks dry and set
• Gently press the center – it should feel firm
• Baking time is typically 18-20 minutes at 350°F

Q: My mousse isn’t setting. What went wrong?

Possible reasons:

• Gelatin wasn’t fully dissolved
• Cream wasn’t whipped to stiff peaks
• Ingredients were too warm when mixing
• Not chilled long enough (minimum 3 hours recommended)

Q: Can I make this cake in advance?

A: Absolutely!

• Can be prepared up to 2 days ahead
• Store covered in the refrigerator
• Add the chocolate glaze just before serving for best appearance

Storage and Serving

Q: How long will this cake keep?

A:

• Refrigerated: 3-4 days
• Always keep refrigerated
• Store in an airtight container
• Best consumed within 2 days of preparation

Q: Can I freeze this mousse cake?

A:

• Yes, can be frozen up to 1 month
• Freeze before adding the chocolate glaze
• Wrap tightly in plastic wrap and then aluminum foil
• Thaw overnight in the refrigerator

Equipment and Tools

Q: What size springform pan should I use?

A:

• 8-9 inch springform pan recommended
• Ensures proper depth for layers
• Allows easy removal and clean slicing

Q: Can I make this without a food processor?

A: Alternative methods:

• Use a blender
• Chop nuts finely with a knife
• Use a manual pastry cutter for mixing base ingredients

Troubleshooting

Q: My chocolate glaze is too thick/thin. How can I fix it?

A:

• Too thick: Add warm cream, 1 teaspoon at a time
• Too thin: Let it cool slightly or add more chopped chocolate
• Temperature is key – aim for slightly warm but not hot

Q: How can I prevent air bubbles in my mousse?

A:

• Fold cream gently
• Use a spatula with folding motion
• Add cream in stages
• Tap the filled pan gently to release air bubbles

Nutrition and Dietary Concerns

Q: Is this cake suitable for vegetarians?

A: Yes, but check:

• Use vegetarian-friendly gelatin
• Verify chocolate brands
• Confirm mascarpone is made with vegetable rennet

Q: Approximate calories and serving size?

A:

• Approximately 705 calories per serving
• Recommended serving: 8-10 slices per cake
• Small portions recommended due to richness

Expert Tips

Q: Any pro tips for making this cake?

A:

• Toast hazelnuts for enhanced flavor
• Use room temperature ingredients
• Chill bowls and whisk for whipping cream
• Use high-quality chocolate for best results
• Allow cake to sit 10-15 minutes before serving for optimal texture

Essential Equipment

1. Baking Pan

• Recommended: 8-9 inch springform pan
• Why:
  • Allows easy removal of cake
  • Provides clean, straight sides
  • Prevents damage when releasing the cake
• Alternative: Removable bottom cake pan

2. Food Processor or Blender

• Purpose: Preparing shortbread base
• Features to Look For:
  • Sharp blade
  • At least 4-cup capacity
  • Pulse function
• Manual Alternative:
  • Pastry cutter
  • Fine grater for nuts
  • Wooden spoon for mixing

3. Mixing Bowls

• Recommended Set:
  • 1 large mixing bowl (for mousse)
  • 1 medium bowl (for whipping cream)
  • 1 small bowl (for gelatin)
• Material Preferences:
  • Stainless steel (conducts cold well)
  • Glass
  • Ceramic
• Pro Tip: Chill bowls before whipping cream

4. Measuring Tools

• Precise Measuring Instruments:
  • Digital kitchen scale
  • Measuring cups (dry and liquid)
  • Measuring spoons
• Accuracy Matters: Baking requires precise measurements

 

5. Whisk and Spatulas

• Whisk Types:
  • Wire whisk (for cream)
• Spatulas:
  • Silicone spatula (for folding)
• Material: Heat-resistant silicone recommended

6. Saucepans

• For Chocolate Glaze:
  • Small saucepan (1-2 quart)
  • Heavy-bottomed for even heat distribution
• Recommended: Non-stick or stainless steel

7. Electric Mixer

• Options:
  • Stand mixer
• Purpose: Whipping cream to stiff peaks

8. Cooling Rack

• Features:
  • Allows air circulation
  • Prevents condensation
  • Helps cool shortbread base quickly

9. Parchment Paper

• Uses:
  • Line springform pan
  • Easy cake removal
  • Prevents sticking

10. Kitchen Thermometer (Optional)

• Useful For:
  • Checking gelatin temperature
  • Monitoring chocolate melting

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