Directions
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Prepare the Brownie: Begin by preheating your oven to 350°F, setting a welcoming tone for your baking endeavor. Grease an 8-inch baking pan to prevent that tremendous brownie from sticking. In a large bowl, cream together the butter, oil, and granulated sugar until fluffy. Add in the eggs one at a time, mixing well after each addition. Sift the flour, cocoa powder, espresso powder, baking powder, and salt together and carefully fold into the wet ingredients. Finally, stir in the chopped chocolate for added richness. Bake in the preheated oven for 20-30 minutes, or until a toothpick comes out clean. Let the brownie cool completely before using it as a base.
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Make the Hazelnut Mousse: To start this indulgent layer, bloom the gelatin in cold water and set it aside. Heat 1/3 cup of heavy cream until it’s warm and whisk in the bloomed gelatin until fully dissolved. This step is essential for a tremendous texture. Next, mix the hot cream with chopped chocolate and hazelnut paste until the mixture is smooth and glossy. In a separate bowl, whip the remaining heavy cream to stiff peaks and gently fold this into the chocolate mixture. Pour the hazelnut mousse over the cooled brownie and freeze for a minimum of 6 hours.
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Make the White Chocolate Mousse: Just like with the hazelnut mousse, begin by blooming the gelatin in cold water. Then, heat a separate portion of heavy cream, whisk in the gelatin, and mix it with the chopped white chocolate until you reach a velvety smooth consistency. Whip cream with powdered sugar to stiff peaks in another bowl, then fold this gently into the white chocolate mixture. Line freshly sliced strawberries in the pan atop the hazelnut mousse and pour the white chocolate mousse over them. Freeze again for another 6 hours.
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Make the Chocolate Ganache: For the ganache, heat the heavy cream until it’s just about to boil, then pour it over chopped chocolate in a mixing bowl. Stir until it is entirely smooth and glossy, which will be a tremendously satisfying step as you watch it come together.
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Make the Quick Chocolate Buttercream (optional): In a large bowl, cream the butter until it’s soft and fluffy, then add cocoa powder, powdered sugar, and vanilla extract. Beat until everything is combined and smooth, adding a splash of milk if necessary for the desired consistency.
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Assemble: Carefully remove the mousse layers from their pans. Stack the brownie layer topped with the hazelnut mousse, followed by the white chocolate mousse on your serving platter. Pour the chocolate ganache generously over the entire cake, letting it cascade down the sides. Decorate with fresh strawberries and chocolate truffles for an elegant finish.
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Storage: The mousse cake can be stored in the refrigerator for up to 5 days. Be sure to cover it well to maintain its freshness.
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