Heart-Shaped Chocolate Hazelnut Mousse Cake Recipe 
This decadent heart-shaped chocolate hazelnut mousse cake features a crunchy biscuit base, layers of silky chocolate mousse, and a glossy chocolate glaze. Perfect for special occasions!
Ingredients
1 ½ cups (150g) crushed digestive biscuits or graham crackers
½ cup (60g) ground hazelnuts (optional for extra nutty flavor)
6 tbsp (85g) unsalted butter, melted
2 tbsp granulated sugar
For the Milk Chocolate Mousse Layer:
1 cup (240ml) heavy cream, chilled
5 oz (140g) milk chocolate, melted and cooled
1 tsp vanilla extract
1 tsp gelatin powder + 2 tbsp cold water
For the Dark Chocolate Mousse Layer:
1 cup (240ml) heavy cream, chilled
5 oz (140g) dark chocolate, melted and cooled
1 tsp gelatin powder + 2 tbsp cold water
1 tbsp powdered sugar (optional for extra sweetness)
For the Chocolate Glaze:
½ cup (120ml) heavy cream
4 oz (115g) dark chocolate, finely chopped
1 tbsp unsalted butter
1 tbsp honey or light corn syrup (for shine)
For Garnish:
Chopped hazelnuts
Chocolate curls
Edible gold dust (optional)
Instructions
Step 1: Prepare the Biscuit Base
In a bowl, combine the crushed biscuits, ground hazelnuts (if using), melted butter, and sugar. Mix well.
Press the mixture firmly into a heart-shaped cake mold or springform pan.
Place in the refrigerator to set while preparing the mousse layers.
Step 2: Make the Milk Chocolate Mousse
In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
Heat gently in the microwave for 10 seconds to dissolve.
In a mixing bowl, whip the heavy cream until soft peaks form.
Gently fold in the melted milk chocolate, vanilla extract, and dissolved gelatin.
Spread the milk chocolate mousse over the biscuit base, smoothing it evenly.
Refrigerate for 30 minutes to set.
Step 3: Make the Dark Chocolate Mousse
Repeat the same steps as the milk chocolate mousse using dark chocolate.
Fold the melted dark chocolate into the whipped cream and gelatin mixture.
Carefully spread the dark chocolate mousse over the milk chocolate layer.
Refrigerate for at least 4 hours or until fully set.
Step 4: Prepare the Chocolate Glaze
Heat heavy cream in a saucepan until it just starts to simmer (do not boil).
Remove from heat and pour over chopped dark chocolate, stirring until smooth.
Stir in butter and honey for a glossy finish.
Let the glaze cool slightly before pouring over the set mousse layers.
Refrigerate for another 1 hour until the glaze is set.
Step 5: Decorate and Serve
Carefully remove the cake from the mold.
Decorate with chocolate curls, chopped hazelnuts, and edible gold dust for an elegant touch.
Slice and enjoy this indulgent treat with loved ones!
Tips for Success:
Ensure the chocolate is cooled before folding it into the whipped cream to avoid deflation.
Use a heated knife to get clean slices when serving.
Make the cake a day ahead to allow flavors to meld beautifully.
Nutrition Information (Per Serving):
Calories: ~400 kcal
Protein: 6g
Carbs: 35g
Fats: 28g
Sugar: 20g
Enjoy your homemade Heart-Shaped Chocolate Hazelnut Mousse Cake, perfect for Valentine’s Day or any special celebration! 
