-
1
Preheat the oven to 350.
-
2
In a food processor, combine the cookie crumbs with the hazelnuts and sugar and pulse until fine crumbs form.
-
3
Add the butter and process until incorporated.
-
4
Press the crumbs evenly over the bottom and up the side of a 9-inch glass pie plate.
-
5
Bake the crust for 8 minutes, or until set.
-
6
Using a flat-bottomed glass, lightly tamp down the crust and let cool.
-
7
Put 2/3 cup of the chocolate in a large bowl.
-
8
Put the remaining chocolate in a small bowl.
-
9
In a saucepan, heat the cream until bubbles appear around the edge of the pan.
-
10
Spoon 2 tablespoons of the cream into the small bowl of chocolate to melt it; stir in 2 tablespoons of the chestnut puree.
-
11
Set the ganache aside.
-
12
Pour the remaining 1 cup of hot cream into the large bowl to melt the chocolate.
-
13
Whisk in 2/3 cup of the chestnut puree and the salt.
-
14
Refrigerate the chocolate-chestnut mousse mixture until very cold, about 2 hours.
-
15
Using an electric mixer, beat the mousse until soft peaks form.
-
16
In a glass bowl, sprinkle the gelatin over the water and let soften.
-
17
Microwave for about 8 seconds on high to melt the gelatin.
-
18
Beat the gelatin into the mousse.
-
19
Stir the remaining plain chestnut puree and spread it in the cookie crust.
-
20
Spread the mousse on top and freeze until firm.
-
21
Rewarm the ganache in the microwave for 10 seconds, then spread it over the frozen mousse.
-
22
Freeze until just set.
-
23
Refrigerate the pie for 10 minutes before cutting into wedges and serving.
