Best Chocolate Glazed Hazelnut Mousse Cake Recipes

CHOCOLATE-GLAZED HAZELNUT MOUSSE CAKE

Steps:

• Preheat oven to 350°F. Invert the bottom portion of an 8-inch springform pan and line with parchment paper. Reattach the sides of the springform pan.
• Process the hazelnuts and sugar in a food processor until finely chopped. Add the flour, butter, cocoa powder, and salt. Pulse just until a dough forms.
• Press the dough evenly into bottom of the prepared pan. Using a fork, poke holes over the surface of the dough. Bake 18-20 minutes, or until dry to the touch (Careful! It will be hot!) Cool completely (about 30 minutes). Remove the sides of the pan and carefully slide the parchment paper from underneath the crust. Reattach the sides.
• Place the water in a 1 - 1 & 1/2 quart sauce pan. Sprinkle the gelatin over the water. Let stand about 5 minutes, or until softened.
• Heat over low heat, stirring constantly, just until the gelatin has dissolved (about 2 minutes). Whisk in the Nutella until combined. Remove from heat.
• In a large bowl, whisk the mascarpone and the Nutella mixture. In a separate bowl, beat the cream, cocoa powder, and sugar with an electric mixer on low speed just until combined. Then, increase mixer speed to high and beat until stiff peaks form.
• Whisk 1/3 of the whipped cream into the mascarpone mixture to lighten. Then, gently fold in the remaining whipped cream. Spoon the filling on top of the crust, and spread evenly. Refrigerate at least 3 hours.
• Place the cream in a small heavy saucepan and bring to a simmer. Remove from heat. Add the chocolate and let stand for 1 minute.
• Then, whisk gently until the chocolate has melted and the mixture is smooth. Transfer to a small bowl to cool. Stir occasionally, until slightly thickened but pourable (about 20 minutes).
• Run a warm knife between the cake and pan. Remove the sides of pan. Transfer the cake to a serving plate. Pour the ganache over the cake. Spread over the top of the cake, allowing the excess to run over the sides.

CHOCOLATE-GLAZED HAZELNUT MOUSSE CAKE

Steps:

• Make shortbread base:
• Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
• Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
• Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
• Make mousse while shortbread cools:
• Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
• Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.
• Make ganache and glaze cake:
• Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
• Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.

CHOCOLATE-HAZELNUT MOUSSE

Steps:

• Grind hazelnuts with 1 tablespoon sugar in processor until mixture forms paste. Melt chocolate in small metal bowl set over saucepan of simmering water, stirring until smooth. Remove from over water.
• Whisk egg yolks, 2 tablespoons water, Frangelico and 2 tablespoons sugar in large metal bowl to blend. Set bowl over same saucepan of simmering water and whisk constantly until thick ribbons form when whisk is lifted and thermometer inserted into mixture registers 160°F, about 6 minutes. Cool mixture slightly. Fold in chocolate and hazelnut paste.
• Using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Stir remaining 2 tablespoons sugar and 3 tablespoons water in very small saucepan over medium heat until sugar dissolves. Increase heat and boil until thermometer inserted into mixture registers 220°F, about 4 minutes. Gradually add hot syrup to whites, beating until firm peaks form and whites are cool. Fold into chocolate mixture in 2 additions.
• Beat 1/2 cup whipping cream in medium bowl until soft peaks form. Fold into mousse. Spoon mousse into 4 goblets, dividing equally. Chill mousse at least 1 hour and up to 1 day. Garnish each serving with whipped cream and toasted hazelnuts.