Milk Chocolate Mousse Cake with Hazelnut Crunch Crust

(66) Course Desserts

Ingredients in this Recipe

1 1/4 cups chilled heavy whipping cream
1 cup crisp rice cereal
1 teaspoon vanilla extract
1/3 cup sifted all purpose flour (sifted, then measured)
1/3 cup sifted unsweetened cocoa powder (preferably Dutch process; sifted, then measured)
1/4 cup (1/2 stick) unsalted butter
1/8 teaspoon (scant) salt
2/3 cup sugar
3 tablespoons water
4 large eggs
5 ounces imported gianduja bars (hazelnut flavored milk chocolate, such as Callebaut), chopped
Powdered sugar

See Full Recipe at Epicurious