No-Bake Chocolate Hazelnut Mousse Cake

No-Bake Chocolate Hazelnut Mousse Cake

Yield: 8–10 servings

Prep time: 30 minutes | Chilling time: 6 hours

Ingredients

Hazelnut Biscuit Crust

 * 150g (1 ½ cups) digestive biscuits or chocolate wafer cookies, finely crushed

 * 75g (¾ cup) roasted hazelnuts, finely chopped

 * 75g (5 tbsp) unsalted butter, melted

 * 1 tbsp cocoa powder

Chocolate Hazelnut Mousse Filling

 * 250g (9 oz) cream cheese or mascarpone, room temperature

 * 300g (1 cup) Nutella or chocolate-hazelnut spread

 * 300ml (1 ¼ cups) heavy whipping cream, cold

 * 30g (¼ cup) powdered sugar

 * 1 tsp vanilla extract

Smooth Chocolate Ganache Top

 * 120g (4.2 oz) dark or semi-sweet chocolate, finely chopped

 * 120ml (½ cup) heavy cream

 * 1 tbsp unsalted butter, room temperature

Garnish

 * Chopped chocolate or chocolate shavings

Instructions

 * Prepare the Crust

   * Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.

   * Combine the crushed biscuits, chopped roasted hazelnuts, cocoa powder, and melted butter in a bowl until the mixture resembles wet sand.

   * Transfer to the springform pan and press firmly into an even layer using the back of a spoon or a flat glass. Place in the refrigerator to set while making the mousse.

 * Make the Mousse Filling

   * Beat the softened cream cheese and chocolate-hazelnut spread together in a large bowl with an electric mixer until smooth and fully combined.

   * In a separate cold bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

   * Gently fold half of the whipped cream into the chocolate-hazelnut base using a rubber spatula until incorporated, then gently fold in the remaining half until smooth and uniform.

   * Pour the mousse mixture over the set crust, smoothing the top flat with an offset spatula. Chill in the refrigerator for at least 4 hours (or overnight).

 * Make the Ganache Topping

   * Heat the heavy cream in a small saucepan or microwave until it just begins to simmer.

   * Place the chopped chocolate in a heat-proof bowl and pour the hot cream over it. Let sit undisturbed for 2–3 minutes, then stir gently from the center outward until smooth and glossy.

   * Stir in the 1 tablespoon of butter for extra shine. Allow the ganache to cool for 5 minutes (it should be warm and pourable, not hot).

 * Assemble and Decorate

   * Pour the ganache evenly over the chilled mousse layer, tilting the pan gently to spread it to the edges.

   * Sprinkle chopped chocolate or chocolate shavings over the top, concentrating them along one edge or across the top surface.

   * Return the cake to the refrigerator for at least 1 hour to let the ganache set.

   * Slice with a hot, dry knife for clean edges and serve cold.