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
- Preheat your oven to 350°F (175°C) and line a springform pan with parchment paper.
- In a food processor, pulse the toasted hazelnuts with sugar until finely ground.
- Add flour, softened butter, cocoa powder, and salt. Pulse until a smooth dough forms.
- Press the dough evenly into the prepared pan.
- Bake for 18-20 minutes until set. Let cool completely.
Creating the Luxurious Hazelnut Chocolate Mousse
- Sprinkle gelatin over cold water and let it bloom for a few minutes.
- Gently warm the gelatin mixture until dissolved.
- Mix the gelatin with chocolate hazelnut spread.
- Whisk in mascarpone cheese until smooth.
- Whip the heavy cream to soft peaks and gently fold into the chocolate mixture.
- Spoon the mousse over the cooled shortbread base.
- Refrigerate for at least 3 hours to set.
Finishing with a Stunning Chocolate Glaze
- Heat heavy cream in a saucepan.
- Remove from heat and whisk in chopped bittersweet chocolate.
- Stir until smooth and glossy.
- Pour the glaze over the chilled mousse cake.
- 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:
- 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:
- 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
Chocolate-Glazed Hazelnut Mousse Cake
Indulge in a luxurious Chocolate-Glazed Hazelnut Mousse Cake that’s rich, creamy, and sure to impress. Easy recipe from a professional pastry chef’s kitchen.
Ingredients
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
Instructions
Preparing the Hazelnut Shortbread Base
- Preheat your oven to 350°F (175°C) and line a springform pan with parchment paper.
- In a food processor, pulse the toasted hazelnuts with sugar until finely ground.
- Add flour, softened butter, cocoa powder, and salt. Pulse until a smooth dough forms.
- Press the dough evenly into the prepared pan.
- Bake for 18-20 minutes until set. Let cool completely.
Creating the Luxurious Hazelnut Chocolate Mousse
- Sprinkle gelatin over cold water and let it bloom for a few minutes.
- Gently warm the gelatin mixture until dissolved.
- Mix the gelatin with chocolate hazelnut spread.
- Whisk in mascarpone cheese until smooth.
- Whip the heavy cream to soft peaks and gently fold into the chocolate mixture.
- Spoon the mousse over the cooled shortbread base.
- Refrigerate for at least 3 hours to set.
Finishing with a Stunning Chocolate Glaze
- Heat heavy cream in a saucepan.
- Remove from heat and whisk in chopped bittersweet chocolate.
- Stir until smooth and glossy.
- Pour the glaze over the chilled mousse cake.
- Allow the glaze to set before serving.
Notes
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.