Chocolate Hazelnut Mousse Entremet Recipe

If you are looking for a dessert that perfectly blends elegance with irresistible flavor, you simply must try this Chocolate Hazelnut Mousse Entremet. This stunning entremet layers delicate sponge cake, rich hazelnut mousse, and a glossy chocolate ganache that will make your taste buds sing. Whether you’re celebrating a special occasion or just want to treat yourself, this recipe combines the classic duo of chocolate and hazelnut in a way that’s both sophisticated and utterly comforting. Get ready to impress your friends and family with a dessert that tastes as dreamy as it looks!

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role in creating the perfect balance of texture and flavor for your Chocolate Hazelnut Mousse Entremet. From the light almond-infused sponge to the luscious hazelnut mousse, every component works together beautifully to elevate this dessert to show-stopping status.

• Cake flour: Provides a tender, delicate structure for the joconde decorating paste and sponge layers.
• Cocoa powder: Adds a deep, chocolatey color and rich flavor to the decorating paste.
• Unsalted butter: Brings moisture and richness, ensuring a smooth texture in both paste and sponge.
• Powdered sugar: Sweetens and lightens the batter while contributing to a fine crumb.
• Egg whites: Whipped egg whites give lift and airiness to the joconde paste and sponge, making the dessert wonderfully light.
• Almond flour: Adds a subtle nutty flavor and delicate crumb to the joconde sponge layer.
• Confectioners sugar: Sweetens the sponge while ensuring it stays soft and moist.
• Whole eggs and egg yolk: Provide richness and structure for the sponge base.
• Sugar: Whipped into the egg whites to stabilize and sweeten the sponge.
• Melted unsalted butter: Adds moisture and a tender crumb to the sponge.
• Instant espresso: Enhances the chocolate flavor in the mousse without overpowering.
• Whipping cream: Whipped into the chocolate hazelnut mousse for a light, airy texture.
• Frangelico (optional): A splash of this hazelnut liqueur adds a subtle warmth and complexity.
• Nutella or chocolate hazelnut spread: The star ingredient in the mousse providing nutty sweetness and smoothness.
• Heavy cream and semi-sweet chocolate: Combined to form the silky ganache topping that seals the entremet with shine and decadence.

How to Make Chocolate Hazelnut Mousse Entremet

Step 1: Prepare the Joconde Decorating Paste

The joconde paste creates that beautiful pattern decorating the surface of your entremet, turning this cake into a true work of art. Start by sifting together cake flour and cocoa powder to infuse the paste with pure chocolate goodness. Cream butter with powdered sugar until smooth and fluffy, then gradually add egg whites to lighten the mixture. Fold in the flour blend gently to maintain the airy texture. Pipe your chosen design, such as diagonal stripes, on a Silpat-lined baking sheet and freeze it to set before baking the sponge on top.

Step 2: Make the Joconde Sponge

The sponge layer provides a soft, nutty base that complements the rich mousse perfectly. Whip almond flour with confectioners sugar and cake flour for nutty sweetness. Add whole eggs and egg yolks for structure, then separately beat egg whites with sugar until stiff peaks form to create the signature lightness. Fold these components together, finish with melted butter for moisture, and carefully spread the batter over the frozen joconde paste. Bake until just set, allowing the chocolate pattern beneath to show through elegantly.

Step 3: Prepare the Chocolate Hazelnut Mousse

This step is where the magic of your Chocolate Hazelnut Mousse Entremet really comes to life. Dissolve instant espresso in water to awaken the chocolate notes, then gently fold in Nutella or your chocolate hazelnut spread. Lightly whip the cream until soft peaks form, folding it into the chocolate mixture to maintain that fluffy, luscious texture. Add a dash of Frangelico if you want a subtle, grown-up twist with a hazelnut kick. The mousse should be silky and decadent yet light enough to contrast beautifully with the sponge.

Step 4: Assemble the Entremet

Assembly is where all your efforts come together into a stunning dessert. Place the joconde sponge on your serving base and pour half of the mousse on top, smoothing it evenly. Add a second thin layer of sponge if desired, then cover the entire cake with the remaining mousse. Chill the entremet until the mousse is firm and ready for the final touch—a glossy ganache.

Step 5: Add the Ganache Topping

To finish, heat heavy cream and pour it over chopped semi-sweet chocolate. Let it sit for a few minutes before stirring until smooth and shiny. Pour the ganache evenly over the chilled entremet for a mirror-like finish. This glossy coat not only elevates the presentation but also adds a rich chocolate layer that perfectly balances the nutty mousse beneath.

How to Serve Chocolate Hazelnut Mousse Entremet

Garnishes

Enhance your Chocolate Hazelnut Mousse Entremet with some simple yet stunning garnishes. Toasted hazelnuts add crunch and a nutty aroma that echoes the mousse. Fine chocolate shavings or curls offer a luxurious look and extra chocolate hit. If you like, a drizzle of caramel or a sprinkle of edible gold dust can introduce a touch of decadence without overwhelming the delicate flavors.

Side Dishes

This dessert is rich, so pairing it with light, refreshing sides works best. Serve with fresh berries such as raspberries or strawberries to balance the sweetness with a hint of tartness. A scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream can also complement the mousse wonderfully, adding creaminess without overpowering the harmonized flavors.

Creative Ways to Present

Presentation makes a difference, and this entremet is a great canvas for creativity. Try cutting it into elegant slices and plating with a smear of berry coulis or a dusting of cocoa powder. For special occasions, individual mini entremets served in clear cups or ramekins reveal the stunning layers beautifully. You could even top each slice with a fresh edible flower for a charming, sophisticated touch.

Make Ahead and Storage

Storing Leftovers

You can store your Chocolate Hazelnut Mousse Entremet in the refrigerator for up to three days. Keep it covered or in an airtight container to prevent it from absorbing odors or drying out. The mousse maintains its delicate texture beautifully when chilled, so it’s perfect for prepping ahead of time for gatherings.

Freezing

If you want to make your entremet well in advance, freezing is a great option. Wrap it tightly in plastic wrap followed by aluminum foil to safeguard against freezer burn. When you’re ready to serve, thaw it overnight in the refrigerator. Freezing slightly changes the texture, making it even creamier once thawed, which some guests might adore.

Reheating

This dessert is best enjoyed chilled and does not require reheating. If you prefer a softer ganache texture, you can allow the entremet to sit at room temperature for 15 to 20 minutes before serving. Resist the urge to heat it directly, as this can affect the mousse and ganache layers negatively.

FAQs

Can I use regular chocolate instead of Nutella for the mousse?

Definitely! You can substitute Nutella with melted high-quality chocolate mixed with a bit of hazelnut paste or hazelnut butter to keep that signature flavor. Just be sure to adjust sweetness and fat accordingly for the best mousse texture.

What if I don’t have a Silpat for piping the decorating paste?

Parchment paper works just fine for creating the joconde decorating paste design. It may be a little less non-stick than Silpat, so take care when removing the baked layers, but you can still achieve beautiful results.

Can I make this recipe dairy-free?

With some ingredient swaps like using dairy-free margarine, coconut cream instead of heavy cream, and vegan chocolate, you can adapt the recipe to be dairy-free. However, the texture and taste may vary slightly since dairy contributes to the mousse’s creaminess.

How long does it take to make the entire Chocolate Hazelnut Mousse Entremet?

The active prep time is about one hour, with a quick six-minute bake, but allow for additional chilling time in the refrigerator—usually a few hours or overnight—for the mousse and ganache to set perfectly before serving.

Can I make individual portions instead of one large entremet?

Yes! Making mini entremets in molds or ramekins is a fun, creative way to serve. Just scale the ingredients accordingly and layer carefully. They make for charming party desserts and reduce serving fuss.

Final Thoughts

There is something truly special about the Chocolate Hazelnut Mousse Entremet—a dessert that offers both eye-catching elegance and soul-satisfying flavor. Once you’ve tried layering the silky mousse with delicate sponge and topping it all with a mirror-like ganache, you’ll see why it quickly becomes a favorite indulgence. Go ahead, give this recipe a go and delight in the joy it brings to your table and palate!