Chocolate Hazelnut Mousse Cake Recipe

Melt Chocolate and Butter

In a double boiler, melt the dark chocolate and unsalted butter together until smooth. Remove from heat and let cool slightly.

Prepare Mousse Base

In a bowl, whisk eggs and sugar until pale and fluffy. Add the vanilla extract. Soak the gelatin sheets in cold water until soft, then dissolve in the warm chocolate mixture and combine.

Fold in Whipped Cream

In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until no streaks remain.

Set the Cake

Pour the mousse into a prepared cake pan and refrigerate for at least 4 hours to set.

Prepare the Sugar Mixture

In a saucepan, combine sugar, water, and salt. Stir until the sugar dissolves over medium heat.

Candy the Pecans

Add the pecans to the saucepan and cook until the syrup thickens and coats the nuts. Spread them out on parchment paper to cool.

Mix Ingredients

In a large bowl, combine heavy cream, sweetened condensed milk, peanut butter, and vanilla extract. Mix until smooth.

Freeze

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions or pour into a container and freeze, stirring every 30 minutes until set.

Prepare Chocolate

Melt the dark chocolate and let it cool slightly.

Coat the Leaves

Dip the edible leaves into the melted chocolate, covering one side completely. Place on parchment paper and refrigerate until set.