Ingredients
For the Hazelnut Biscuit Base:
1 1/2 cups (150 g) ground hazelnuts or almond flour
1/3 cup (40 g) all-purpose flour
1/3 cup (70 g) granulated sugar
1/4 cup (60 g) unsalted butter, melted
1 egg white
1/2 teaspoon vanilla extract
For the Chocolate Mousse Layers:
7 oz (200 g) dark chocolate (70% cocoa), chopped
7 oz (200 g) milk chocolate, chopped
2 1/2 cups (600 ml) heavy cream, chilled
1/4 cup (50 g) granulated sugar
1 teaspoon vanilla extract
For the Chocolate Glaze:
1/2 cup (120 ml) heavy cream
1/2 cup (120 g) dark chocolate, finely chopped
1 tablespoon corn syrup or honey
1 teaspoon unsalted butter
For Garnish:
Chopped hazelnuts
Edible gold leaf or gold dust (optional)
Instructions
Step 1: Prepare the Hazelnut Biscuit Base
Preheat the oven to 350°F (175°C). Line the bottom of a heart-shaped springform pan (8-inch size) with parchment paper.
In a bowl, mix ground hazelnuts, flour, sugar, melted butter, egg white, and vanilla extract until combined.
Press the mixture evenly into the prepared pan to form the base.
Bake for 12–15 minutes or until lightly golden. Let it cool completely in the pan.
Step 2: Make the Chocolate Mousse Layers
Melt the dark chocolate and milk chocolate separately in a double boiler or microwave in 20-second intervals. Let them cool slightly.
In a large bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.
Divide the whipped cream evenly into two bowls.
Fold the dark chocolate into one bowl to create the dark chocolate mousse.
Fold the milk chocolate into the other bowl to create the milk chocolate mousse.
Pour the dark chocolate mousse over the cooled biscuit base and smooth it with a spatula. Chill in the freezer for 15 minutes to