Chocolate Gianduja Mousse Cake Recipe

Directions

1. 1

   Prepare the Gelatin

   Soak the gelatin sheets in cold water for about 5 minutes until soft. Squeeze out excess water and set aside.

2. 2

   Melt the Chocolate

   In a heatproof bowl, melt the dark chocolate over a double boiler until smooth. Remove from heat and stir in the hazelnut paste.

3. 3

   Whip the Cream

   In a separate bowl, whip the heavy cream until it forms soft peaks. Be careful not to overwhip.

4. 4

   Prepare the Egg Mixture

   In another bowl, whisk the eggs and sugar together until the mixture is pale and fluffy.

5. 5

   Combine Ingredients

   Gently fold the melted chocolate mixture into the egg mixture. Then, fold in the whipped cream until just combined.

6. 6

   Incorporate Gelatin

   Heat the water gently and dissolve the soaked gelatin in it. Allow it to cool slightly, then fold it into the mousse mixture.

7. 7

   Chill the Mousse

   Pour the mousse into a cake mold and refrigerate for at least 4 hours or until set.