This chocolate mousse cake is one of the most decadent desserts you are ever likely to see. It is a chocolate lovers dream, with chocolate hazelnut brownie base, and rich & light chocolate mousse centre wrapped in a glossy chocolate ribbon, topped with crispy hazelnut dentelles and toasted hazelnuts. It is just an symphony of chocolate flavours and textures.

The mousse it made in a traditional cremeaux style, enriched with egg yolks and lightened with meringue to give the mousse both body and richness to carry the chocolate but with a cloud like lightness that allows you to have more than one slice!

The Chocolate Mousse Cake itself is actually a very straight forward, the crowning glory of this dessert is the finishing!

The rich, fudgy brownie and luxuriously light chocolate mousse are completely encased in a polished chocolate ring, and the hazelnut dentelle shards are arrange at random to provide texture, height and a huge wallop of visual impact, producing a fantastic landscape to the top of your cake!

Of course if all that feels like a bit too much, you can always top the cake with some grated chocolate or drizzle of melted chocolate instead.

To sum up; this cake is good! Birthdays. Holidays. Or even Thursdays. This Chocolate Mousse Cake is the perfect dessert for any occasion.

— Al Brady

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For the base:
1 qty hazelnut brownie 

For the mousse:
4 egg yolks
35g sugar
1tbsp instant coffee
300ml double cream
300g dark chocolate
30ml frangelico
1 egg white
40g sugar

To finish:
200g chocolate, melted
hazelnut dentelle shards
150g toasted hazelnuts, chopped


For the base; 
Using a 7½inch cake ring cut out a base from the hazelnut brownie. Transfer the base and the ring to a serving plate and put to one side.

For the chocolate mousse; 
Place the double cream and the coffee powder into a saucepan mix together and gently bring to the boil stirring all the time. In a bowl beat together the yolks and the sugar until smooth and the sugar has dissolved. Remove the coffee cream from the heat and pour on to the egg yolks bit by bit, stirring continuously as you do so until all the cream has been added.

Add the chocolate to the hot custard mix, making sure all the chocolate is covered, and leave to melt for 2 minutes. Stir the melted chocolate and custard mixture together to give you a smooth chocolate cremeaux mix. Add the frangelico to the cremeaux, mix well and put to one side

Whisk the egg whites with an electric whisk until standing at stiff peaks. Add the sugar and whisk again until smooth, stiff and glossy. Gently fold the meringue mixture into the chocolate mixture until a smooth uniform consistency. Pour the mousse into the ring mould and smooth the top. Place the cake into the fridge for 6 hours or overnight to firm up.

Unmold the ring from the cake using a blowtorch to “shock” the outside of the ring, melting the mousse slightly allowing the ring to be removed with ease.

For the chocolate ring; 
Measure enough 60mm thick acetate strip to fit all the way around the cake. Polish the strip to remove any fingerprints or smudges that may transfer onto the chocolate. Pour over the melted chocolate and using a palette knife spread the chocolate across the acetate evenly. Carefully pick up the acetate and wrap it around the brownie and the mousse. Place the chocolate mousse cake into the fridge for 20 minutes to firm up the chocolate ring.

Once the chocolate ribbon has firmed up, carefully remove the acetate. Top the cake with Hazelnut Dentelle shards and toasted chopped hazelnuts. Let the celebrations begin!