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Small Layered Chocolate-Hazelnut Cakes

These decadent small layered chocolate-hazelnut cakes combine rich flavors of dark chocolate and crispy hazelnuts in a delightful dessert that’s perfect for any occasion.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: French, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the base
  • 200 g chocolate cookies Crushed into fine crumbs
  • 50 g butter Melted
For the filling
  • 400 g fresh Philadelphia-style cheese
  • 250 ml whole liquid cream To be whipped
  • 100 g icing sugar
  • 150 g dark chocolate For the chocolate mousse and icing
  • 100 g chocolate chips For layering and garnish
  • 100 g crushed hazelnuts For the frosting

Method
 

Preparation
  1. Crush chocolate cookies into fine crumbs.
  2. Mix the crushed cookies with melted butter.
  3. Spoon the mixture into small oval molds.
  4. Whip the whole liquid cream with icing sugar until fluffy.
  5. Divide whipped cream in half, keep one portion plain.
  6. Melt dark chocolate and mix into the other half of whipped cream to make chocolate mousse.
Layering
  1. Spread chocolate mousse over the cookie base.
  2. Sprinkle chocolate chips on top.
  3. Top with the plain whipped cream.
  4. Freeze for about an hour.
Frosting
  1. Melt the remaining dark chocolate with butter.
  2. Stir in crushed hazelnuts to make the frosting.
  3. Remove cakes from molds and drizzle with the hazelnut frosting.
Serving
  1. Serve chilled, garnished with extra crushed hazelnuts and chocolate chips.

Notes

These cakes can be stored in the fridge for about three days or frozen for longer shelf life. Ensure to wrap in plastic wrap when freezing.