Caramel Hazelnut Chocolate Mousse Cake Recipe

If you’re a dessert lover who craves a combination of flavors and textures, this Caramel Hazelnut Chocolate Mousse Cake recipe is your dream come true. Rich, velvety chocolate mousse meets the nutty crunch of hazelnuts and the irresistible sweetness of caramel, creating a show-stopping dessert. Perfect for birthdays, holidays, or a cozy weekend indulgence, this cake not only tastes divine but is also surprisingly achievable with some planning.

A Brief History of Caramel Hazelnut Chocolate Mousse Cake Recipe:

Mousse desserts trace their origins back to 18th-century France, where the word “mousse” means “foam.” Initially, mousse was a savory dish, but it gradually evolved into the sweet dessert we know today. Chocolate mousse gained popularity in the 19th century, and creative bakers later began incorporating it into cakes. Pairing mousse with caramel and hazelnuts elevates this classic French dessert, combining rich flavors and luxurious textures.

Caramel Hazelnut Chocolate Mousse Cake Recipe

Pinklady

Mousse desserts trace their origins back to 18th-century France, where the word "mousse" means "foam." Initially, mousse was a savory dish, but it gradually evolved into the sweet dessert we know today. Chocolate mousse gained popularity in the 19th century, and creative bakers later began incorporating it into cakes.

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine French

Servings 12 Slices

Calories 450 kcal

Equipment

• Mixing bowls
• Electric mixer or whisk
• 9-inch springform pan
• Parchment paper
• Saucepan
• Rubber spatula
• Cooling rack
• Offset spatula (optional for smoothing layers)

Ingredients

  

For the Hazelnut Sponge Base:

• 3 large eggs
• 75g (1/3 cup) granulated sugar
• 50g (1/2 cup) ground hazelnuts
• 25g (3 tbsp) all-purpose flour
• 1 tsp vanilla extract
• A pinch of salt

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For the Chocolate Mousse:

• 200g (7 oz) dark chocolate, chopped
• 3 large egg yolks
• 50g (1/4 cup) granulated sugar
• 300ml (1 1/4 cups) heavy cream, whipped

For the Caramel Sauce:

• 100g (1/2 cup) granulated sugar
• 50g (1/4 cup) unsalted butter
• 120ml (1/2 cup) heavy cream
• A pinch of salt (optional)

For the Garnish:

• 50g (1/2 cup) toasted hazelnuts, roughly chopped
• Chocolate shavings or curls (optional)

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Instructions

 

• Prepare the Hazelnut Sponge Base

  Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.

  In a mixing bowl, whisk the eggs and sugar together until the mixture is pale and fluffy (about 5 minutes).

  Fold in the ground hazelnuts, flour, vanilla extract, and salt gently using a rubber spatula.

  Pour the batter into the prepared pan and spread it evenly.

  Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

  Let the sponge cool completely on a cooling rack.
• Make the Chocolate Mousse

  Melt the chopped dark chocolate over a double boiler or in the microwave in 20-second intervals. Allow it to cool slightly.

  In a separate bowl, whisk the egg yolks and sugar until pale and thick.

  Gradually fold the melted chocolate into the egg mixture.

  Gently fold in the whipped cream in three additions, ensuring a light and airy mousse.
• Prepare the Caramel Sauce

  In a saucepan, heat the sugar over medium heat until it melts and turns amber in color.

  Add the butter, stirring constantly, until fully incorporated.

  Slowly pour in the heavy cream while stirring. Be cautious, as the mixture may bubble up.

  Add a pinch of salt for a salted caramel variation. Set aside to cool.
• Assemble the Cake

  Place the hazelnut sponge base back into the springform pan.

  Spread a thin layer of caramel sauce over the sponge.

  Pour the chocolate mousse on top, smoothing the surface with an offset spatula.

  Refrigerate the cake for at least 4 hours or until the mousse is firm.
• Add Garnishes and Serve

  Once set, carefully remove the cake from the springform pan.

  Drizzle caramel sauce over the top and sprinkle with toasted hazelnuts and chocolate shavings.

  Slice and serve chilled.

Video

Keyword Caramel Hazelnut Chocolate Mousse Cake Recipe

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Nutella Lava Cake – A molten delight filled with hazelnut spread.

Hazelnut Tiramisu – A coffee-infused dessert with a nutty edge.

Frequently Asked Questions About Caramel Hazelnut Chocolate Mousse Cake Recipe:

1. Can I make this cake ahead of time?

Yes, you can prepare it a day in advance and store it in the fridge.

2. Can I use milk chocolate instead of dark chocolate?

Yes, but it will result in a sweeter mousse.

3. What can I use as a substitute for hazelnuts?

Almonds or pecans work well as substitutes.

4. Can I skip the caramel sauce?

Yes, but the caramel adds a lovely layer of flavor.

5. Is this cake gluten-free?

No, but you can use a gluten-free flour substitute.

6. How do I toast hazelnuts?

Bake them in a single layer at 180°C (350°F) for 10 minutes, then rub off the skins.

7. Can I freeze the cake?

Yes, wrap it tightly and freeze for up to one month.

8. How do I prevent the caramel from hardening?

Ensure you add enough cream and stir until smooth.

9. Can I double the recipe?

Yes, but use a larger pan or make two cakes.

10. What drink pairs well with this cake?

Coffee, espresso, or a glass of dessert wine are great options.

Conclusion

This Caramel Hazelnut Chocolate Mousse Cake is more than a dessert; it’s an experience. The harmonious blend of flavors and textures will make it the centerpiece of any gathering. With some patience and the right steps, you’ll master this recipe and leave your guests craving more.

YouTube Video Credits:
M. Patisserie