Chocolate Hazelnut Tart With Chocolate Mousse Recipes

CHOCOLATE-HAZELNUT TART

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
• Cool the tart for at least 30 minutes before serving.

CHOCOLATE HAZELNUT TART

Steps:

• In a small bowl, beat the butter, cream cheese, confectioners' sugar and lemon zest until creamy. Beat in flour just until combined. , Shape dough into a disk. Wrap in plastic; refrigerate for 30 minutes or until easy to handle. , Roll dough into an 11-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack., In a small bowl, combine the eggs, sugar, chocolate syrup and corn syrup. Pour into crust. Combine hazelnuts and chocolate chips; sprinkle over filling. Place pan on a baking sheet. , Bake for 25-30 minutes or until center is almost set (center will set when cool). Cool on a wire rack. , Garnish with whipped cream and chocolate shavings if desired. Refrigerate leftovers.

CHOCOLATE HAZELNUT TART WITH CHOCOLATE MOUSSE

Steps:

• For the crust, pulse hazelnuts in food processor with sugar until finely ground. Add flour, cocoa and salt. Pulse in the butter, until soft dough forms (crumbly). Press into buttered 9-inch springform pan, bottom only. Poke with fork all over and bake in a 375 degree oven for 18-20 minutes. Cool completely.
• For the filling, pour cold water in small saucepan. Sprinkle with gelatin, allow to bloom (absorb water) for 2 minutes. Heat saucepan on low and whisk gelatin water for several minutes until completely absorbed and dissolved. Remove from heat.
• In mixing bowl, beat gelatin mixture with Nutella and mascarpone cheese. Set aside.
• In mixing bowl, beat whipped cream with cocoa and sugar until soft peaks form (several minutes). Fold in nutella mixture. Pour over cooled crust and refrigerate for several hours (or overnight).
• To remove springform pan, use plastic knife and run along edges. Release spring and lift up. Tart should be set up nicely on insert.
• When ready to serve, place heavy cream and chocolate in small saucepan. Heat on medium-low and stir until smooth. Drizzle over slices of tart. Enjoy!

HAZELNUT CHOCOLATE MOUSSE

Steps:

• Whisk milk and pudding mix in a large bowl for 2 minutes. Let stand for 2 minutes or until soft set. Whisk in Nutella until smooth. Fold in whipped topping., Spoon into 6 dessert dishes. Chill until serving. Garnish servings with additional whipped topping.

CHOCOLATE MOUSSE TART WITH HAZELNUTS

Steps:

• 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.