If you’re in the market for a show-stopping dessert that’s as elegant as it is luscious, Hazelnut Mousse Cake with Vanilla Cream is magic on a plate. Each bite is a luxurious journey: the buttery hazelnut crust gives way to a cloud of nutty mousse, topped with a silky vanilla cream, all crowned with an irresistible chocolate ganache and a flourish of whipped cream and crushed hazelnuts. It’s the kind of cake that makes every gathering feel like a celebration, and after one taste, you’ll understand why it’s my absolute go-to for special occasions.
Ingredients You’ll Need
You’ll be amazed by how just a handful of simple ingredients can create a dessert so decadent and layered with flavor. Each component plays a vital role in building the texture, taste, and visual appeal of this stunning Hazelnut Mousse Cake with Vanilla Cream.
- Crushed graham crackers or digestive biscuits: The subtle sweetness forms the perfect sturdy-yet-tender base for the cake.
- Ground toasted hazelnuts: Toasting really brings out their rich, buttery flavor, making the crust incredibly aromatic.
- Unsalted butter, melted: This binds your crust together and adds a melt-in-your-mouth quality.
- Sugar: Just a touch for that lovely, crispy finish in the crust.
- Heavy cream: You’ll need this for both the mousse and the vanilla cream; it whips up into airy, dreamy layers.
- Hazelnut spread (like Nutella): The star ingredient for the mousse, bringing sweet, nutty decadence.
- Hazelnut extract (optional): Use a splash if you really want to dial up the hazelnut flavor — highly recommended for the purists!
- Vanilla extract or vanilla bean paste: Vanilla’s floral warmth ties everything together, especially in the cream layer.
- Powdered sugar: A soft touch of sweetness for the mousse and vanilla layer, and it dissolves beautifully into the cream.
- Chocolate chips (dark or milk): Pick your favorite — this forms the glossy, decadent ganache on top.
- Whipped cream (for piping): For that airy crowning touch and a hint of extra luxury.
- Crushed toasted hazelnuts: Adds a crunchy, golden finish that lets everyone know what’s inside.
How to Make Hazelnut Mousse Cake with Vanilla Cream
Step 1: Prepare the Hazelnut Crust
Start by combining crushed biscuits, ground toasted hazelnuts, sugar, and melted butter in a bowl. Stir everything until the mixture resembles wet sand, ensuring the butter is evenly distributed. Press it firmly into the base of a 9-inch springform pan, making a compact, even layer. Pop the crust in the fridge for at least 15 minutes to set and develop its irresistible flavor and texture.
Step 2: Whip Up the Hazelnut Mousse
In one bowl, whip the heavy cream to soft peaks — you want it pillowy, not stiff. In another, blend together hazelnut spread, optional hazelnut extract, and vanilla extract until smooth and glossy. Gently fold your whipped cream into the hazelnut mixture using a spatula, working slowly so you don’t deflate all that lovely air. Spread this hazelnut mousse evenly over the chilled crust, then place it back in the fridge for 30 minutes to let the mousse set and the flavors meld.
Step 3: Layer on the Vanilla Cream
While the mousse layer is chilling, bring out the chilled heavy cream, vanilla bean paste (or extract), and powdered sugar. Whip them together until you get medium peaks — creamy but still soft enough to easily spread. Spoon or gently spread this vanilla cream layer over the set mousse. The contrast between smooth vanilla and nutty mousse is heavenly. Chill the cake for another 30 minutes to help everything firm up beautifully.
Step 4: Make the Chocolate Ganache Topping
Heat the heavy cream until just simmering — don’t let it boil. Pour it over your bowl of chocolate chips, let it sit for one minute, then stir gently until you have a glossy, silky ganache. Let the ganache cool for a few minutes (so it doesn’t melt your cream layer), then pour it over the cake. Tilt and gently rotate your pan to let the ganache flow and evenly coat the top. Let it set before decorating.
Step 5: Final Touches and Decoration
Once the ganache is set (give it at least 10–15 minutes), pipe swirls of whipped cream along the edges and scatter crushed toasted hazelnuts on top. This step is your chance to get creative — whether you go for elegant rosettes or a more rustic, generous sprinkling, the finale is always gorgeous! Chill the entire cake at least 2 hours, or overnight if possible, for the perfect slice.
How to Serve Hazelnut Mousse Cake with Vanilla Cream
Garnishes
No need to hold back on the finishing touches! Extra dollops of whipped cream, additional crushed hazelnuts, or delicate chocolate curls all elevate the Hazelnut Mousse Cake with Vanilla Cream from delicious to unforgettable. Consider a dusting of cocoa powder or some edible gold leaf if you’re feeling extra fancy.
Side Dishes
This cake is rich and nuanced, so it pairs beautifully with fresh berries: think plump raspberries or sliced strawberries for a burst of tartness. For a more indulgent spread, serve with a fresh fruit coulis or a dollop of crème fraîche — simply sublime alongside the nutty, chocolatey layers.
Creative Ways to Present
For a dinner party, try slicing the cake into dainty bars and serving each piece on a pool of vanilla sauce with a scattering of berries on the side. Mini individual molds also make for adorable, hand-held servings. Or, present the entire Hazelnut Mousse Cake with Vanilla Cream on a cake stand with sparkling candles for the ultimate centerpiece moment!
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftovers (lucky you!), simply cover the cake with plastic wrap or store slices in an airtight container in the refrigerator. This Hazelnut Mousse Cake with Vanilla Cream keeps beautifully for 2–3 days, maintaining its freshness and creamy texture.
Freezing
This cake actually freezes quite well. To freeze, first let the cake set completely, then wrap individual slices or the whole (undecorated) cake tightly in plastic wrap and foil. When craving strikes, thaw overnight in the fridge, then add your garnish just before serving for maximum freshness.
Reheating
Since it’s a mousse cake, there’s no need for actual reheating. However, allow the cake to sit at room temperature for 10–15 minutes before serving to let the flavors bloom and the ganache become extra creamy. Avoid microwaving, as this will spoil the dreamy, airy mousse and delicate layers.
FAQs
Can I use store-bought hazelnut meal instead of grinding my own?
Absolutely! Store-bought hazelnut meal is a convenient shortcut and works wonderfully in the crust, but toasting it briefly will help boost its flavor and aroma.
Is it possible to make Hazelnut Mousse Cake with Vanilla Cream gluten-free?
Yes, just swap the graham crackers or digestive biscuits for your favorite gluten-free alternative. Make sure all other ingredients are certified gluten-free if needed.
What can I use if I don’t have hazelnut extract?
You can simply skip it or add an extra teaspoon of vanilla extract to deepen the background flavor. The hazelnut spread brings plenty of nutty character all on its own.
How long in advance can I make Hazelnut Mousse Cake with Vanilla Cream?
This cake loves to chill, so you can make it a day ahead (or even two). In fact, letting it set overnight in the fridge often enhances the layers and makes for neater slices!
Can I use milk chocolate instead of dark for the ganache?
Of course! Both milk and dark chocolate will create a glossy, luscious finish. Choose according to your own chocolate preferences, or even swirl the two for a marbled effect.
Final Thoughts
It’s almost impossible not to fall in love with Hazelnut Mousse Cake with Vanilla Cream. With its effortless elegance and irresistible medley of flavors and textures, it’s a guaranteed crowd-pleaser at any occasion. Don’t just take my word for it — give it a try, share it with your favorite people, and get ready for rave reviews!
Print
Hazelnut Mousse Cake with Vanilla Cream Recipe
- Total Time: 2 hours 30 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the decadence of this Hazelnut Mousse Cake with Vanilla Cream, a luxurious layered dessert featuring a buttery hazelnut crust, light hazelnut mousse, silky vanilla cream, and a glossy chocolate ganache topping. Perfect for elegant gatherings and celebrations.
Ingredients
Hazelnut Crust:
- 1 cup crushed graham crackers or digestive biscuits
- 1/2 cup ground toasted hazelnuts
- 1/4 cup unsalted butter, melted
- 1 tablespoon sugar
Hazelnut Mousse:
- 1 cup heavy cream
- 1/2 cup hazelnut spread (like Nutella)
- 1 teaspoon hazelnut extract (optional)
- 1/2 teaspoon vanilla extract
- 1 tablespoon powdered sugar
Vanilla Cream Layer:
- 1 cup heavy cream
- 1/2 teaspoon vanilla bean paste or extract
- 1 tablespoon powdered sugar
Chocolate Ganache Topping:
- 1/2 cup dark or milk chocolate chips
- 1/4 cup heavy cream
Toppings:
- Whipped cream (piped)
- Crushed toasted hazelnuts
Instructions
- Prepare the crust: Mix crushed biscuits, ground hazelnuts, sugar, and melted butter. Press into a 9-inch springform pan and chill for 15 minutes.
- Make the mousse: Whip the cream to soft peaks. Blend hazelnut spread, hazelnut extract, and vanilla. Gently fold whipped cream into the hazelnut mixture. Spread over the crust and chill for 30 minutes.
- Prepare the vanilla cream layer: Whip cream, vanilla, and sugar to medium peaks. Layer on top of the mousse and chill for 30 minutes.
- Ganache topping: Heat cream, pour over chocolate chips, let sit, then stir until smooth. Cool slightly and pour over the cake.
- Final decoration: Pipe whipped cream on top, sprinkle crushed hazelnuts, and chill for at least 2 hours before serving.
Notes
- For a richer flavor, use dark chocolate for the ganache.
- Ensure the cake is well-chilled before serving for the best texture.
- You can customize the toppings with fresh berries or chocolate shavings.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 13g
- Sodium: 160mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg