Chocolate Mousse Tart With A Hazelnut Crust Recipes

CHOCOLATE MOUSSE TART WITH A HAZELNUT CRUST

Steps:

• Finely grind hazelnuts in a coffee or spice grinder, then add the sugar and grind again. Transfer to the bowl of a mixer fitted with the paddle attachment, add the salt and butter, and cream the mixture until smooth.
• Gradually add the flour, mixing until the dough comes together and adding ice water as necessary. Remove the dough from the mixer, form it into a disc, and wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour before rolling (the dough can be refrigerated overnight).
• Butter and flour a 10 1/2-inch to 11-inch tart pan with a removable bottom.
• Flour a pastry board or other work surface. Roll the dough into a 14-inch circle about 1/4-inch thick, flouring the dough and board as necessary to keep the dough from sticking. Roll up the dough around the rolling pin and unroll it into the tart pan. Gently lift the edges to ease the dough into the corners of the pan, then push down gently to be certain the dough around the sides is 1/4-inch thick. Cut away excess dough. If there are any thin spots in the sides of the tart shell, pat a bit of the dough scraps over them to create an even thickness.
• Prick the bottom of the crust with a fork and refrigerate for at least 15 minutes.
• Preheat over to 375°F.
• Line the tart shell with parchment paper or aluminum foil and fill with dry beans or pie weights. (Do not push down on the beans or they may damage the dough). Bake for about 20 minutes, or until the crust is a light golden brown. Do not rush this process- if the weights are removed too early, the sides of the crust will shrink. Remove the parchment and beans and bake the crust for another 15 to 20 minutes, or until it is a rich golden brown and the bottom is thoroughly cooked. Place on a cooling rack and let cool completely.
• Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
• Meanwhile, whip the cream to soft peaks, then refrigerate.
• Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
• When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half of the egg whites until just incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
• Place the mousse in a pastry bag fitted with a large plain tip and pipe it into the tart shell, or just spread it evenly in the shell with a spatula. Smooth the top with a small offset spatula. Refrigerate, covered, for 8 hours to allow the mousse to set completely.
• When ready to serve, dust the top of the tart with a light sprinkling of cocoa and sprinkle with the chopped hazelnuts. Enjoy!

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.

COCOA CRISPY RICE CHOCOLATE HAZELNUT MOUSSE PIE RECIPE BY TASTY

Steps:

• Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin. Transfer the crumbs to a large bowl.
• In a medium bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total.
• Pour the melted chocolate mixture over the cereal crumbs and stir to combine.
• Grease 9½-inch (24-centimeter) pie dish with nonstick spray. Pour the crust mixture into the dish and press into an even layer against the bottom and up the sides of the pan.
• Chill in the refrigerator while you make the mousse.
• Make the chocolate hazelnut mousse: Microwave the chocolate hazelnut spread for 30 seconds. Set aside.
• In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
• Using a rubber spatula, fold the warm chocolate hazelnut spread into the whipped cream until incorporated.
• Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer.
• Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight.
• Make the crispy rice topping: Line a baking sheet with parchment paper.
• Add the sugar to a medium nonstick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly.
• Once the sugar is light amber in color, reduce the heat to low and add the butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and quickly stir to coat.
• Transfer the topping to the prepared baking sheet and sprinkle with the salt. Use two forks to separate the mixture into smaller chunks, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The topping can be made 1 day ahead. Store in an airtight container once cooled.
• When ready to serve, remove the pie from the freezer. Decorate the top with the crispy rice topping. Let the pie sit at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut for clean slices.
• Enjoy!