Gianduia Mousse Cake

Instructions

1. Begin by preparing the hazelnuts. Toast them in a dry skillet over medium heat until fragrant and lightly browned. Allow them to cool, then finely chop them. Set aside.

2. In a heatproof bowl set over a pot of simmering water, melt the milk chocolate, stirring occasionally until smooth and completely melted. Remove from heat and let it cool slightly.

3. In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to over whip.

4. In another bowl, whisk together the egg yolks, sugar, and water. Place the bowl over a pot of simmering water and continue whisking until the mixture thickens and becomes pale yellow. This should take about 7-10 minutes.

5. Gradually pour the melted chocolate into the egg mixture while whisking continuously. Stir in the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature.

6. Gently fold in the whipped cream into the chocolate mixture until well combined. Then, gently fold in the toasted hazelnuts.

7. Line the bottom of an 8-inch springform pan with parchment paper. Pour the mousse mixture into the pan and smooth the top with a spatula.

8. Refrigerate the mousse cake for at least 4 hours, or preferably overnight, to set.

9. Before serving, run a knife around the edges of the pan to loosen the cake. Release the sides of the springform pan, slice, and serve chilled.