Easy Nutella Mousse Cake Recipe
Description
This Easy Nutella Mousse Cake combines rich, creamy Nutella mousse with a crispy cocoa Krispies base, topped with a smooth Nutella glaze. Perfect for beginners and dessert lovers alike, this no-bake cake is finished with caramel-dipped hazelnuts for an added crunch.
Ingredients
Crunch Layer
Nutella Mousse
Nutella Glaze
Caramel Hazelnuts
Instructions
Video
Crunch Layer:
- In a bowl, combine 75g cocoa Krispies, 80g melted milk chocolate, 50g melted butter, a pinch of salt, and the zest of one orange.
- Mix well until the Krispies are fully coated with the chocolate, butter, and orange zest mixture.
- Arrange 4 mini cake rings (7cm) on a tray lined with acetate.
- Add about two spoonfuls of the crunch mixture into each ring and press gently to form the base of the cake.
Nutella Mousse:
- Hydrate 2g of gelatine according to the package instructions, then mix with 50g of hot coffee until dissolved.
- Add 180g of Nutella to the coffee and mix until smooth.
- Semi-whip 200g of cream until it reaches soft peaks.
- Fold the whipped cream into the Nutella mixture in two batches, maintaining the airy texture until fully combined.
- Spoon the mousse into the cake rings, filling them up to three-quarters full, and refrigerate until set.
Nutella Glaze:
- Heat 100g of cream in the microwave or bring it to a boil on the stove.
- Pour the hot cream over 80g of milk chocolate and 30g of Nutella. Stir until smooth and glossy.
- Let the glaze cool slightly before using it to cover the cakes.
Caramel Hazelnuts:
- Caramelize 150g of sugar in a pan over medium heat until golden brown.
- Insert toothpicks into whole hazelnuts, then dip them into the caramel, coating them evenly.
- Let the hazelnuts set on parchment paper or hang them to keep their height.
Assembly and Decoration:
- Once the cakes are set, pour the Nutella glaze over the top, allowing it to cover the cakes evenly.
- Decorate the cakes with caramel-dipped hazelnuts and grated chocolate.
- Enjoy!
Note
Storage: Keep the Nutella mousse cakes refrigerated for up to 3 days. You can also freeze them for longer storage and glaze them just before serving.
Decoration Tip: For a simple garnish, use chocolate curls or a dusting of cocoa powder instead of caramel hazelnuts.
Substitutions: If you prefer a nutty crunch, add crushed hazelnuts or almonds to the base in place of Cocoa Krispies.
