Reviews Add Rating & Review 214 Ratings 5 star values: 60 4 star values: 81 3 star values: 47 2 star values: 20 1 star values: 6
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Gallery Chocolate Mousse Tart with Hazelnuts Recipe Summary prep: 30 mins total: 1 hr 15 mins Servings: 8
Ingredients For the Crust 18 sugar cones, coarsely crushed (6 ounces total) 1/2 teaspoon coarse salt 2 tablespoons granulated sugar 6 tablespoons (3/4 stick) unsalted butter, melted and cooled For the Topping and Filling 1/3 cup peeled raw hazelnuts 1/4 cup granulated sugar 1/4 teaspoon coarse salt 1 3/4 cups heavy cream 5 ounces bittersweet chocolate, coarsely chopped 2 tablespoons confectioners’ sugar
Cook’s Notes If you can’t find peeled hazelnuts, use unpeeled (they will be quite dark when roasted).
Gallery Chocolate Mousse Tart with Hazelnuts
Recipe Summary prep: 30 mins total: 1 hr 15 mins Servings: 8
Gallery
Chocolate Mousse Tart with Hazelnuts
Chocolate Mousse Tart with Hazelnuts
Chocolate Mousse Tart with Hazelnuts
Recipe Summary prep: 30 mins total: 1 hr 15 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 15 mins
Servings: 8
prep: 30 mins
total: 1 hr 15 mins
prep:
30 mins
total:
1 hr 15 mins
Servings: 8
8
Ingredients
Ingredients
18 sugar cones, coarsely crushed (6 ounces total) 1/2 teaspoon coarse salt 2 tablespoons granulated sugar 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1/3 cup peeled raw hazelnuts 1/4 cup granulated sugar 1/4 teaspoon coarse salt 1 3/4 cups heavy cream 5 ounces bittersweet chocolate, coarsely chopped 2 tablespoons confectioners’ sugar
Directions
Make crust: Preheat oven to 325 degrees. In a food processor, combine cones, salt, and sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with a removable bottom. Bake until crust is golden brown and set, 25 minutes. Let cool completely in pan on a wire rack.
Meanwhile, make topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and 1/4 cup water. Bring to a boil; cook 1 minute. Strain hazelnuts and spread in a single layer on a parchment-lined baking sheet. Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.
Make filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature. In a large bowl, whip 1 cup cream with confectioners’ sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 1/2 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, top tart with hazelnuts.
Cook’s Notes If you can’t find peeled hazelnuts, use unpeeled (they will be quite dark when roasted).
Cook’s Notes
If you can’t find peeled hazelnuts, use unpeeled (they will be quite dark when roasted).
Reviews
Add Rating & Review 214 Ratings 5 star values: 60 4 star values: 81 3 star values: 47 2 star values: 20 1 star values: 6
Reviews
Add Rating & Review 214 Ratings 5 star values: 60 4 star values: 81 3 star values: 47 2 star values: 20 1 star values: 6
Add Rating & Review
214 Ratings 5 star values: 60 4 star values: 81 3 star values: 47 2 star values: 20 1 star values: 6
214 Ratings 5 star values: 60 4 star values: 81 3 star values: 47 2 star values: 20 1 star values: 6
214 Ratings 5 star values: 60 4 star values: 81 3 star values: 47 2 star values: 20 1 star values: 6
5 star values: 60 4 star values: 81 3 star values: 47 2 star values: 20 1 star values: 6
All Reviews for Chocolate Mousse Tart with Hazelnuts
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chocolate Mousse Tart with Hazelnuts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
