No-Bake Chocolate Hazelnut Mousse Cake Bars

 

Ingredients:
Base Layer:

200g chocolate biscuits (like Oreo, without filling)

80g melted butter

Chocolate Mousse Layer:

200g milk chocolate, chopped

2 tsp gelatin powder + 3 tbsp water

300ml heavy cream (cold)

100g crushed hazelnuts (optional)

Ganache Topping:

150g dark chocolate

100ml heavy cream

50g chopped roasted hazelnuts

 Instructions:
1. Make the Base:
Crush biscuits into fine crumbs using a food processor.

Mix with melted butter until combined.

Press evenly into the bottom of a lined square or rectangular pan.

Chill in the fridge for 20 minutes.

2. Prepare the Mousse:
Bloom gelatin by sprinkling it over water and letting it sit for 5–10 minutes.

Melt milk chocolate in a double boiler or microwave until smooth.

Heat the bloomed gelatin until fully dissolved (do not boil), then mix into melted chocolate.

Whip the heavy cream until soft peaks form, then gently fold it into the chocolate mixture.

Stir in crushed hazelnuts if using.

Pour over the chilled base, smooth the top, and refrigerate until set (about 2–3 hours).

3. Make the Ganache:
Heat the cream just to a simmer, then pour over chopped dark chocolate.

Let sit for 1–2 minutes, then stir until smooth.

Stir in chopped roasted hazelnuts.

Pour the ganache over the set mousse layer and smooth it evenly.

4. Chill and Slice:
Refrigerate for at least 2 hours or until fully firm.

Slice into squares using a warm knife for clean edges.

 Serve with:
A cup of black coffee or espresso—just like in the image!