Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chocolate Mousse Tart with Hazelnuts 3.8 (214) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 15 mins Servings: 8 A crispy crust made from ice-cream cones is the perfect complement to velvety chocolate mousse. Ingredients For the Crust 18 sugar cones, coarsely crushed (6 ounces total) ½ teaspoon coarse salt 2 tablespoons granulated sugar 6 tablespoons (¾ stick) unsalted butter, melted and cooled For the Topping and Filling ⅓ cup peeled raw hazelnuts ¼ cup granulated sugar ¼ teaspoon coarse salt 1 ¾ cups heavy cream 5 ounces bittersweet chocolate, coarsely chopped 2 tablespoons confectioners' sugar Directions 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. Cook's Notes If you can't find peeled hazelnuts, use unpeeled (they will be quite dark when roasted). Print