Hazelnut mousse cake ⋆ recipe with hazelnut paste SOULFOOD.nl

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Want a decadent recipe? Then you are at the right place! This hazelnut mousse cake is so irresistibly delicious… you make it with a biscuit base and a filling of hazelnut paste and whipped cream. A layer of ganache on top and you're in chocolate heaven!

For this cake I used the hazelnut paste from Bonne Maman† This one is new in the range! Best? This hazelnut spread contains no less than 20% hazelnuts and no palm oil. That's nice!

This recipe is for one cake with a diameter of 22 cm

hazelnut mousse cake hazelnut spread bonne mamana

Ingredients:

for the bottom

250 gr biscuits / biscuits
100 gr butter, melted

for the filling

2 ½ tsp gelatin powder*
4 tbsp cold water
225 gr hazelnut spread
350 ml cream

*or use agar agar for a vegetarian version. Note: you need less of this!

and further…

100 gr dark chocolate
100 ml cream
hazelnuts, to decorate

Preparation hazelnut mousse cake

First make the bottom of the pie by grinding the biscuits into crumbs in a blender or food processor. Then add the butter and mix well with the biscuit crumbs. Line a cake tin with baking paper and press the mixture for the bottom in it firmly. Pressing it down with a spoon makes the bottom extra firm.

Place the pie crust in the fridge while you continue to make the mousse.

To do this, mix the gelatin with the cold water. Let this stand for about 5 minutes. Meanwhile, heat the hazelnut spread with half of the whipped cream in a small pan. Turn off the heat when the mixture is almost boiling. Now add the gelatin and let the mixture come to room temperature.

Then beat the other half of the whipped cream until stiff. Then fold half of the hazelnut paste mixture into the whipped cream. Stir gently and then fold in the rest. Pour the mousse onto the pie crust and smooth it out afterwards. Now put the cake back in the fridge.

Now let the mousse stand in the fridge for at least 3 hours, so that it can set well. One night is even better!

Finally, make the ganache by melting the chocolate with the whipped cream over a very low heat. Let the mixture cool to room temperature and then pour it over the cooled cake. Place the cake in the fridge for the third time to allow the ganache to set.

Finally, decorate the hazelnut mousse cake with pieces of hazelnut and serve it in slices. Enjoy your dinner!