Ingredients
Serves: 10-16
For the Chocolate Cake:
6 oz butter, at room temperature
4.75 oz (2/3 cup) granulated sugar
5 oz (2/3 cup packed) brown sugar
2 eggs, at room temperature
2 tsp vanilla extract
8 oz (1 cup) buttermilk, at room temperature
4 oz (1/2 cup) sour cream, at room temperature
2 tbsp water or brewed coffee
7.8 oz (1¾ cups) all-purpose flour
3 oz (1 cup) sifted unsweetened cocoa powder
1½ tsp baking soda
½ tsp salt
For the Chocolate Shells and Assembly:
2 lbs chocolate candy coating
4 oz (about 1 cup) toasted and skinned hazelnuts, coarsely chopped
4" spherical chocolate molds (can substitute spherical cake pans instead)
For the Hazelnut Mousse:
9 oz semi-sweet chocolate
12 oz (2 cups) heavy cream, divided use
11 oz (1 cup) Nutella chocolate-hazelnut spread
Pinch salt
1 packet (2½ tsp) unflavored powdered gelatin
3 tbsp water
2 oz (1/2 cup) toasted and skinned hazelnuts, chopped
Preparation
