Creamy and rich low carb chocolate hazelnut mousse on a layer of gluten-free hazelnut sponge cake. The ultimate I Love You dessert.
There’s no denying it; I am a mousse-aholic. I love the stuff and could eat it anytime anywhere, in any form. Put in a cup, I will eat it. Put it in a cake, I will eat it. Put it in a tube that I can cut off the end and just pour it straight into my mouth, I will eat it. Except for the high blood sugar-inducing, organ and nerve-damaging part. That part might give me pause, if it wasn’t so darn easy to make low carb chocolate mousse. I honestly believe I have perfected the stuff…it’s light, it’s creamy, it’s melt in your mouth. Everything a good mousse should be, minus the sugar.
I appear to have passed on my mousse-aholic tendencies to the rest of my family. My son gets positively giddy when he knows I am making chocolate mousse. And my husband gets a happy grin on his face. Knowing that, when I decided to make a “welcome home” dessert for my husband after he got out of the hospital, making some chocolate mousse was a no-brainer. Except for the fact that I’ve done several variations of mousse on All Day I Dream About Food already. Being ever a multi-tasker, I wanted to bake something delicious for my husband AND get a good new recipe out of the deal. How to change it up a little?
I’ve long thought about putting it into a cake, so that was one little variation. And then I thought about flavours. Beyond peanut butter, I think hazelnut might be my favourite flavour to combine with chocolate (coffee and mint rank up there too…hard to say!). And I do make a FABULOUS low carb hazelnut cake. Why not just make a layer of that and layer it with a hazelnut-flavoured chocolate mousse? That’s super new and different for my readers, right? Well that’s my story and I am sticking to it.
There are definitely some specialized ingredients in this recipe. One is hazelnut oil (I pick it up inexpensively at TJ Maxx). You don’t absolutely need it, you could sub butter or another oil into the cake part. But if you can get your hands on some hazelnut oil, you will take that hazelnut flavour to the next level. I also used hazelnut extract to flavour both the cake and the mousse. Again, you could use vanilla but it won’t have quite as much hazelnut flavour. And I used some Scharrfen Berger 82% Cacao chocolate I picked up at IFBC for the mousse. You can use other high cacao chocolate but I have to give a shout out to Scharrfen Berger because my, oh my, that is good chocolate. It’s also certified gluten-free, which is hard to find. You know I love my husband that much, since I decided to put my last bar of Scharrfen Berger in his welcome-home dessert!
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