Imagine the perfect slice: layers of creamy, nutty mousse gently draped over a buttery biscuit crust, all crowned with swirls of vanilla-speckled cream and a jumble of toasted hazelnuts. That’s the Hazelnut Mousse Cake with Vanilla Cream—a truly special dessert that brings together texture, flavor, and pure decadence. Whether you’re celebrating a milestone or simply want to treat yourself and loved ones, this cake turns any occasion into a standout memory.
Ingredients You’ll Need
This Hazelnut Mousse Cake with Vanilla Cream comes together with a handful of simple, yet purposeful ingredients. Every element, from the nutty spread to the fresh cream, plays a distinct role in making each layer unforgettable.
- Digestive biscuits or graham crackers (1 ½ cups, crushed): These give the base a subtly sweet, crumbly texture that perfectly supports the creamy layers above.
- Unsalted butter (1/4 cup, melted): Acts as the glue for the biscuit base, adding a rich, buttery flavor.
- Heavy cream (2 cups, divided): Essential for both the mousse and the vanilla topping, lending a luscious, airy quality throughout.
- Hazelnut spread (1/2 cup): The soul of the mousse—choose a good quality Nutella or pure hazelnut paste for the most authentic nutty taste.
- Vanilla extract (1/2 tsp for mousse) and vanilla bean paste or extract (1/2 tsp for cream): Adds warmth and fragrance to both the mousse and the final cream topping.
- Powdered sugar (1/4 cup for mousse, 1 tbsp for topping): Brings just the right level of sweetness while keeping everything cloud-soft.
- Gelatin (1/2 tsp, optional): Offers extra stability to the mousse if you plan to make it ahead, without compromising the silky texture.
- Chopped toasted hazelnuts or mixed nuts (1/3 cup): For garnish, these provide an irresistible crunch and finish.
- Extra whipped cream: Pipe some on top for those elegant swirls and a final touch of indulgence.
How to Make Hazelnut Mousse Cake with Vanilla Cream
Step 1: Prepare the Biscuit Base
Start with a springform pan lined with parchment for easy release. Combine your crushed digestive biscuits or graham crackers with the melted butter, mixing until every crumb is evenly coated. Press this mixture firmly into the base of the pan using the back of a spoon or the bottom of a measuring cup. Aim for an even, compact layer—this is your canvas for all the beautiful flavors to come. Pop it into the fridge for about 20 minutes to set.
Step 2: Whip the Cream for the Hazelnut Mousse
Pour 1 cup of heavy cream into a chilled bowl. Add the powdered sugar and vanilla extract, then whip with a hand mixer or stand mixer until you see soft peaks that gently fold over themselves. Chilling your bowl and beaters beforehand helps the cream whip up faster and fluffier.
Step 3: Make and Stabilize the Hazelnut Mousse
Fold the luscious hazelnut spread into the softly whipped cream, using gentle, sweeping motions to keep the mixture light. If you’d like a firmer mousse—especially handy if serving on a warm day—bloom the gelatin in 1 tablespoon of cold water, gently heat until just dissolved, and blend it in at this stage. Your mousse should look creamy and slightly glossy.
Step 4: Layer and Chill
Spoon the hazelnut mousse over your chilled biscuit base. Smooth the top with an offset spatula or the back of a spoon. Refrigerate for at least 4 hours, or until the mousse is set and springy to the touch. This waiting period lets all the flavors meld together while the cake firms up for perfect slicing.
Step 5: Whip and Add the Vanilla Cream Topping
While the mousse layer chills, whip the remaining cup of heavy cream with the powdered sugar and vanilla bean paste or extract until you see beautiful, stiff peaks. This vanilla cream is the crowning glory of your Hazelnut Mousse Cake with Vanilla Cream. Either spread it smoothly over the mousse or pipe it in soft swirls for a bakery-worthy finish.
Step 6: Garnish and Decorate
Generously scatter the chopped toasted hazelnuts or mixed nuts over your vanilla cream layer. If you love a little extra flair, use extra whipped cream to pipe decorative borders or swirls around the top. Return the cake to the fridge for another 30 minutes, which lets everything set for clean, impressive slices at serving time.
How to Serve Hazelnut Mousse Cake with Vanilla Cream
Garnishes
A Hazelnut Mousse Cake with Vanilla Cream truly shines when topped with a scatter of golden, toasted hazelnuts. For even more elegance, add a few curls of dark chocolate or a sprinkle of cocoa powder—these little flourishes create a gourmet look and entice everyone at the table.
Side Dishes
Pair slices with bowls of fresh berries, a drizzle of raspberry or chocolate sauce, or even a scoop of vanilla bean gelato. The fruity acidity beautifully balances the richness of the mousse, while chilly gelato makes each bite even more luxurious.
Creative Ways to Present
Serve individual mini versions in glass jars for a playful touch at gatherings, or slice the Hazelnut Mousse Cake with Vanilla Cream into small rectangles for a chic dessert platter. For something more dramatic, garnish with edible flowers or shards of caramelized sugar for that true patisserie feel.
Make Ahead and Storage
Storing Leftovers
Keep any extra Hazelnut Mousse Cake with Vanilla Cream in the refrigerator, covered tightly with plastic wrap or stored in an airtight cake keeper. It will stay fresh and dreamy for up to three days, making it easy to sneak a slice long after the celebrations end.
Freezing
Yes, you can freeze your Hazelnut Mousse Cake with Vanilla Cream! Wrap slices in plastic wrap and then foil, or use a tightly-sealed container. Defrost overnight in the fridge for best texture—a lifesaver if you want to get ahead for parties or have unexpected guests.
Reheating
This cake is best enjoyed chilled, so skip the oven or microwave. If you’ve frozen a piece, let it thaw slowly in the refrigerator until soft and creamy again. After that, it’s ready to serve—no reheating required.
FAQs
Can I use another nut spread instead of hazelnut?
Absolutely! Almond or cashew spreads work beautifully if you’re looking for a slight flavor twist, though traditionalists will tell you that hazelnut is the star in Hazelnut Mousse Cake with Vanilla Cream.
Is gelatin necessary for the mousse?
Gelatin is entirely optional. It offers a bit more structure to your mousse, especially if you’re prepping ahead, but the cake will still set nicely without it and remain airy and delicate.
What size springform pan is best for this recipe?
An 8-inch springform pan is ideal here, giving your layers a lovely height. If you only have a 9-inch pan, your cake will be a bit shorter, but equally delicious.
How do I get clean slices when serving?
Chill the cake thoroughly and use a sharp knife dipped in hot water and wiped dry between each cut. This little trick makes your Hazelnut Mousse Cake with Vanilla Cream look just as pristine as it tastes.
Can I make this recipe gluten-free?
Definitely! Simply swap the digestive biscuits or graham crackers for your favorite gluten-free variety, making Hazelnut Mousse Cake with Vanilla Cream accessible for everyone to enjoy.
Final Thoughts
If you’re in the mood to impress and delight, Hazelnut Mousse Cake with Vanilla Cream is truly a treat you’ll remember. Every forkful is simple, silky, and unforgettable—don’t be surprised if you find yourself making it for every special moment from here on out!
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Hazelnut Mousse Cake with Vanilla Cream Recipe
- Total Time: 4 hours 55 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in this exquisite Hazelnut Mousse Cake with Vanilla Cream, a decadent dessert featuring layers of buttery biscuit base, luscious hazelnut mousse, and a silky vanilla cream topping. Perfect for special occasions or elegant gatherings.
Ingredients
For the base:
- 1 1/2 cups digestive biscuits or graham crackers, crushed
- 1/4 cup unsalted butter, melted
For the hazelnut mousse layer:
- 1 cup heavy cream
- 1/2 cup hazelnut spread (like Nutella or pure hazelnut paste)
- 1/2 tsp vanilla extract
- 1/4 cup powdered sugar
- 1/2 tsp gelatin (optional, for stability)
For the vanilla cream topping:
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla bean paste or extract
For garnish:
- 1/3 cup chopped toasted hazelnuts or mixed nuts
- Extra whipped cream for piping
Instructions
- Prepare the base: Combine crushed biscuits and melted butter. Press into the bottom of a springform pan. Chill for 20 minutes.
- Make the hazelnut mousse: Whip 1 cup of cream with powdered sugar and vanilla until soft peaks form. Gently fold in hazelnut spread. Add gelatin if using. Pour over the chilled base and refrigerate for at least 4 hours.
- Create the vanilla cream topping: Whip remaining cream with vanilla and sugar until stiff peaks form. Spread or pipe over the set mousse. Sprinkle chopped toasted nuts on top and decorate with whipped cream swirls. Chill for 30 minutes before serving.
Notes
- Prep Time: 25 minutes
- Category: Dessert
- Method: Chill, No-Bake
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
