• For Mousse:
  • 120 gram Nutella
  • 60 gram Creme Fraiche
  • 60 gram Couverture, dark (70% cocoa)
  • 10 ml Hazelnut Liqueur (or Brandy)
  • 150 ml Whipping Creme
  • 4 pc Gelatine Leaves
  • 40 gram Couverture for decorations
  • 50 ml Chocolate sauce for decoration
  • For Crumble:
  • 100 gram ground hazelnut
  • 75 gram Butter, chilled
  • 175 gram self-raising flour
  • 110 gram demerara (brown) sugar


Place dark chocolate in clean bowl and melt either in microwave or in a pot of hot water. (Do not let any water come into the chocolate)

Stir nutella and creme fraiche together, till well combined.

Place gelatine sheets in cold water till softened. Then remove from water and melt in a small pot on the stove.

Whip creme to soft stage.

Fold in melted chocolate and gelatine into nutella mix. stir quick till well combined. Then fold in the whipped creme. Pour into individual moulds or into big continer, sufficient to hold all mixture. Keep in refrigerator for 2 hours or more, until well set.

In the meantime prepare the crumble.

Place flour, hazelnuts and sugar in a food processor. Blend till combined. Then add the chilled butter so it will make the crumbs.

Spread on a baking tray and bake at 170 C. till golden brown. Remove and let cool.

Remove mousse from fridge, top with crumble and decorate with other chocolate and chocolate sauce.