Recipe: Yummy Hazelnut Layered Mousse

Hazelnut Layered Mousse. This dessert recipe is a treat to the eye layered with caramel and chocolate mousse over a chocolate sponge roundel. White and Dark Chocolate Mocha Hazelnut Layer. Well, you all know I love my mousse!

This Chocolate Hazelnut Mousse is the first "date night in" dessert installment on the blog! I love chocolate and this is so quick and easy to make that I can surprise my family anytime of the year. Hazelnut Chocolate Mousse Recipe photo by Taste of Home. You can have Hazelnut Layered Mousse using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Hazelnut Layered Mousse

1. You need of Biscuit crust :-.
2. It's 150 g of Digestive biscuits.
3. Prepare 5 tbsp of Melted butter.
4. It's of Milk chocolate layer :-.
5. It's 1 tsp of Gelatin.
6. Prepare 10 ml of Water.
7. It's 125 ml of Heavy cream.
8. Prepare 100 g of Milk chocolate with hazelnuts.
9. It's of White chocolate layer :-.
10. Prepare 1 tsp of Gelatin.
11. It's 10 ml of Water.
12. Prepare 100 g of White chocolate with hazelnuts.
13. Prepare 125 ml of Heavy cream.

Easy milk chocolate hazelnut mousse with crunchy hazelnuts and chocolate hazelnut ganache. It's a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts. Brush second genoise with simple syrup, and pour the hazelnut ganache on top. This delicious hazelnut mousse is raw and vegan.

Hazelnut Layered Mousse instructions

1. Crush biscuits in a food processor and then add to it melted butter..
2. Layer these biscuits on the base of your cake tin. Refrigerate for 20 minutes..
3. Prepare milk chocolate mousse layer. Soak gelatin in water for 10 minutes..
4. Whip 100ml of cream until fluffy.
5. Put the remaining 25ml of cream in a bowl and add to it the milk chocolate. Microwave it for 20 to 30 seconds until the chocolate dissolves and mix well with cream..
6. Cook gelatin on slow flame until dissolved. Add to the chocolate+cream mixture. Mix well.
7. Add the chocolate+cream+gelatin mixture to the whipped cream. Beat until everything is well combined..
8. Pour the batter on the biscuits layer that it set now in the pan..
9. Refrigerate this for 2 hours. Then start making the second layer..
10. Repeat the same process with white chocolate. And pour it over the milk chocolate layer that is now set..
11. Refrigerate the mousse cake for 4 hours or overnight..
12. Serve chilled😍.

And hold on to your hat, it is delicious and Your whole food, plant-based life. Hazelnut Mousse ( Mousses Recipe) recipe - How to make Chocolate Hazelnut Mousse For the hazelnut praline. Melt the sugar in non-stick pan on a medium flame till it turns light brown in colour. Place half of the raspberries in a bowl and stir in the icing sugar and raspberry liqueur. Ingredients Make sure your jars are dry.