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1
Preheat oven to 350 degrees.
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2
Begin by making the crust: using a food processor, ground the hazelnuts until finely chopped, then add graham crackers and butter. Press into a cheesecake pan and put in the freezer for 15 minutes. Remove and bake for 15 minutes or until golden and firm.
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3
While the crust is cooling, prepare chocolate mousse filling: begin by pouring gelatin into 2 tablespoons cold water. Let that stand for 5 minutes (it will form a jelly ball). Pour boiling water over gelatin and stir until it is dissolved.
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4
Beat whipping cream with the remaining ingredients at high speed until it forms stiff peaks (it will look like whipped cream). Once gelatin mix has cooled, pour it over the chocolate mousse. Mix together until incorporated and pour into the cooled pie shell. Place in the fridge for an hour or until the mousse has stiffened.
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5
Make the nut glaze by melting cream, sugar, butter, syrup and chocolate together; bring to a boil, stirring constantly. Reduce heat and cook for 5 more minutes, still stirring.
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6
Remove from heat and stir in vanilla and chopped hazelnuts. Place in the fridge (or freezer) until it cools and thickens, about 30 minutes.
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7
Pour glaze over the chocolate mousse and return to the fridge one last time to set until serving (it will set in about 30 minutes).
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8
Cut, serve, and enjoy!
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9
Decorating tips:
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10
To decorate, I used store-bought chocolate-hazelnut pirouette cookies, leftover chocolate frosting, red wrapping ribbon, holly berries and leaves, and Christmas tree branches. With a knife, cut the pirouette cookies to measure about 1/2 to 1 inch higher than your cake. Smear a very thin layer of icing around the crust and gently press the cookies on. Tie a bow around it and stick some berries and leaves under the bow. So much easier than it looks, I promise!
