Chocolate Hazelnut Mousse Crunch Tart

Name: Chocolate Hazelnut Mousse Crunch Tart
Total time: 1200 s
Yield: 10 servings
Cuisine: American
Ingredients: For Crust; 1 1/4 cups cups buttercookies, crushed, I used Pepperidge Chessman butter cookies; 4 tablespoons melted butter; For Hazelnut Chocolate Mousse; 8 ounces hazelnut milk chocolate bars, crushed, I used Lindt classic recipe milk chocolate with roasted hazelnut bars; 1 1/2 cup heavy whipping cream; 1 teaspoon vanilla extract; For Garnish; shaved hazelnut chocole bar,as needed; whipped cream as needed for serving

fenway @Fenway

This is an easy elegant tart. The butter cookie crust holds a rich chocolate mousse with bits of roasted hazelnuts for a crunch. The crunch makes it a different sort of mousse with a nice texture to it. Serve slices with frsh whipped cream

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Ingredients

20 mins

10 servings

For Crust
1 1/4 cupscups butter cookies, crushed, I used Pepperidge Chessman butter cookies
4 tablespoonsmelted butter
For Hazelnut Chocolate Mousse
8 ounceshazelnut milk chocolate bars, crushed, I used Lindt classic recipe milk chocolate with roasted hazelnut bars
1 1/2 cupheavy whipping cream
1 teaspoonvanilla extract
For Garnish
shaved hazelnut chocole bar,as needed
whipped cream as needed for serving

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Steps

20 mins

1

Start Hazelnt Chocolate Crunch Mousse, it needs time to chill
2

Have crushed hazelnut chocolate in a large bowl, I used a food processor to finely crush bars
3

Heat cream until hot but not boilig, add vanilla, pour over hazelnut chocolate, let sit 1 minute then stir until smooth. Cool to room temperature and then refrigerste until very cold about 2 hours, but it can wait longer
4
5

Spray a 10 inch torte pan with a removable sides well with bakers spray
6

Make Crust
7

Crush cookies in the food processor
8
9

Combine cookie crumbs and melted butter in a bowl until moistened
10

Press into prepared torte pan
11

Refrigerate while preparing filling
12

Beat hazelnut chocolate mixture just until light and fluffy and holding its shape
13

Pile into crust and refrigerate at least 2 hours before slicing
14

Remove sides of pan. Garnish with shaved hazelnut chocolate, and serve each slice with fresh whipped cream
15

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Cooksnaps

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fenway @Fenway

on April 02, 2016 19:49

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.