Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chocolate Mousse Tart with Hazelnuts 3.8 (214) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It 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). Rate it Print