Hazelnut Chocolate Mousse Tart Recipe

Name: Hazelnut Chocolate Mousse Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST AND SPREAD; 1/2 cup raw, skin-on hazelnuts*; 6 ounces (about 20) thin chocolate wafer cookies such as Famous Chocolate Wafers; 6 tablespoons butter, melted; Chocolate Hazelnut Spread; MOUSSE AND TOPPING; 6 ounces bittersweet chocolate, roughly chopped; 2 tablespoons sugar; 2 large eggs, separated; or use pasteurized egg whites* for both whites and yolks; 1/2 cup whipping cream; 2 tablespoons hazelnut liqueur such as Frangelico; 1/2 cup very roughly chopped roasted hazelnuts*

Servings: persons

CRUST AND SPREAD
1/2 cup raw, skin-on hazelnuts*
6 ounces (about 20) thin chocolate wafer cookies such as Famous Chocolate Wafers
6 tablespoons butter, melted
Chocolate Hazelnut Spread
MOUSSE AND TOPPING
6 ounces bittersweet chocolate, roughly chopped
2 tablespoons sugar
2 large eggs, separated; or use pasteurized egg whites* for both whites and yolks
1/2 cup whipping cream
2 tablespoons hazelnut liqueur such as Frangelico
1/2 cup very roughly chopped roasted hazelnuts*

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1. Preheat oven to 350u00b0. Make crust: Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins. Reduce oven temperature to 325u00b0.
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2. Whirl cookies and hazelnuts in a food processor until finely ground. Add butter and whirl until crumbs start to clump together. Press crumbs over bottom and up sides of a 9 1/2-in. tart pan with a removable rim.
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3. Bake until crust is set, about 10 minutes. Let cool completely. Spread chocolate-hazelnut spread over crust. Chill until spread is firm, about 30 minutes.
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4. Make mousse: Melt chocolate, sugar, and 2 tbsp. water in a small saucepan over low heat until smooth, stirring frequently, about 10 minutes. Set aside.
5
5. Beat eggs whites in a medium bowl using a mixer until they hold stiff peaks. Beat cream in another bowl until stiff. Stir yolks and liqueur into chocolate mixture.
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6. Fold chocolate mixture gently into egg whites, then fold in cream until no streaks remain. Pour mousse into crust and spread evenly (if using pasteurized egg whites, chill 20 minutes at this point). Sprinkle with chopped hazelnuts and chill until mousse is firm at least 3 hours and up to 2 days. Remove rim from pan and cut into wedges.
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*Hazelnuts from Oregon--where virtually all the U.S. crop grows--taste much sweeter and fresher than imports. Find them in bulk bins in grocery stores (check the country of origin) and at freddyguys.com, hazelnuthill.com, or yournw.com. This dessert contains raw eggs. You can substitute pasteurized egg whites for both the fresh yolks and whites if you are concerned about eating raw eggs; follow the manufacturer's conversion amounts.
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Note: Nutritional analysis is per slice.
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Stephanie Spencer, Sunset
10
NOVEMBER 2012

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: CRUST AND SPREAD, 1/2 cup raw, skin-on hazelnuts*, 6 ounces (about 20) thin chocolate wafer cookies such as Famous Chocolate Wafers, 6 tablespoons butter, melted, and more.

Yes, Hazelnut Chocolate Mousse Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hazelnut Chocolate Mousse Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions