Chocolate & Hazelnut Yogurt Mousse Cake

Simple, light and no need for cooking, this mousse-style cake will be an instant hit.

Difficulty Level

Chocolate & Hazelnut Yogurt Mousse Cake

Simple, light and no need for cooking, this mousse-style cake will be an instant hit.

  • 6h 30mins Total Time
  • 12 slices Servings

All You Need Is ...

  • Vegetable oil, for greasing
  • For the base

    • 250g Medjool dates, stones removed
    • 50g rolled oats
    • 150g cashew nuts
    • 2 tablespoons cocoa powder

    For the chocolate mousse

    • 4 sheets leaf gelatine
    • 300g double cream
    • 100g full-fat Greek yogurt
    • 1 tub Betty Crocker™ Fudgy Chocolate & Hazelnut Flavour Icing

    For the chocolate ganache and topping

    • 100g dark chocolate, broken into pieces
    • 100ml double cream
    • 50g pistachios, chopped

Made with these Betty Crocker ™ products

Betty's Easy Steps Hide Images

Grease a 23cm spring form tin and line the base and side with baking paper. To make the base, put the dates, oats, nuts and cocoa powder into a food processor and pulse until finely ground and starting to stick together; about 2-3 minutes. Press the mixture evenly into the base of the tin, making sure to press down firmly.

To make the mousse, soak the gelatine leaves in cold water for 5 minutes, then squeeze out the excess water. Place the soaked leaves in a pan and, over a very low heat, melt slowly.
Meanwhile, whisk the double cream in a large bowl with an electric hand-held mixer or stand mixer fitted with a whisk attachment until stiff peaks form. Whisk the yogurt, icing and gelatine together in a separate bowl, then gently fold into the cream, until fully combined. Spread the mousse evenly over the top of the base layer. Cover and chill for 2 hours.

To make the chocolate ganache, put the chocolate and cream in a small heatproof bowl over a pan of gently simmering water. Heat until the chocolate has melted, then stir to combine with the cream. Set aside to cool for 5 minutes, then pour over the top of the mousse. Sprinkle the pistachios over the top, then chill in the fridge for 4 hours or overnight. Remove from the tin and slice to serve.

Betty's Tips

Decorate with fresh fruit instead of nuts. Raspberries would work very well.

To make slicing the cake easier, dip a thin bladed knife in hot water and wipe dry, then use to slice the cake.

When melting the gelatine do not let the mixture boil as this can prevent a good set being achieved.

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