Chocolate Hazelnut & Caramel Mousse Mini naked Cake

Copy Icon
Twitter Icon
Chocolate Hazelnut & Caramel Mousse Mini naked Cake


Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min


Serves : 2
  • 175 grams dark chocolate

  • 15-18 hazelnuts

  • 1/2 cup castor sugar

  • 250 grams dark chocolate sponge cake made with sprig vanilla extract

  • 1 cup fresh cream

  • 1-2 tablespoons chocolate-hazelnut spread

  • Whipped cream 1 cup or as required

  • 1 tsp vanilla extract


  • Line 2 ring moulds with parchment paper.
  • Halve the sponge cake and cut the halved cake into roundels using a medium size cookie cutter.
  • Roughly chop 100 grams dark chocolate and transfer into a bowl.
  • Heat ½ cup cream in a non-stick pan and bring to boil.
  • Heat castor sugar in another non-stick pan and cook till it caramelizes.
  • Add hot cream to chocolate and mix well till smooth.
  • Heat remaining cream in a non-stick pan and bring to boil. Add to caramel and mix well. Add sprig bourbon vanilla extract. Transfer in a bowl and cool.
  • Add hazelnut-chocolate spread to chocolate-cream mixture and mix well.
  • Add some whipped cream and fold well.
  • Roughly chop 6-8 hazelnuts.
  • Fill in caramel mousse and chocolate-hazelnut mousse mixture in 2 different piping bags.
  • Place ring moulds onto a serving platter.
  • Place a sponge roundel in the mould, pipe out a thin layer of caramel mousse and tap.
  • Put some chopped hazelnuts, pipe out some chocolate mousse and level it out.
  • Refrigerate to set for 1-2 hours.
  • Melt the remaining dark chocolate in a microwave and mix well.
  • Take a projector sheet, pour some melted dark chocolate over and spread evenly and set aside.
  • Cut the set chocolate sheets into roundels using a medium cookie cutter.
  • Demould the mousse and place the chocolate disc.
  • Put the chocolate coated hazelnuts over the edge of the discs.
  • Serve.